Description
Delicious and easy-to-make Almond Butter Chocolates featuring rich dark chocolate and creamy almond butter. These bite-sized treats combine melted chocolate and almond butter for a smooth, decadent filling, coated in a glossy chocolate shell and optionally topped with chopped almonds for an extra crunch. Perfect for a homemade sweet snack or gifting.
Ingredients
Chocolate Mixture
- 1 cup dark chocolate chips, divided
- 1/2 cup smooth almond butter
Optional Topping
- Chopped almonds, for garnish
Instructions
- Melt First Half of Chocolate: Place 1/2 cup of dark chocolate chips in a microwave-safe bowl. Microwave on high for 20 seconds, stir, then continue microwaving in 20-second intervals, stirring after each, until fully melted. Alternatively, melt gently on low heat on the stovetop.
- Combine with Almond Butter: Add 1/2 cup smooth almond butter to the melted chocolate and stir until fully incorporated.
- Chill Mixture: Refrigerate the chocolate and almond butter mixture for 30 minutes to firm up.
- Prepare Dough Texture: Remove from fridge, stir the mixture, and let it sit at room temperature for 5 minutes until it solidifies to a cookie dough-like consistency.
- Melt Remaining Chocolate: Place the remaining 1/2 cup chocolate chips in another microwave-safe bowl and melt using the same microwave method or stovetop method.
- Form Balls: Line a large plate with parchment paper. Scoop 1 tablespoon of the chocolate almond butter mixture and roll into a ball using your hands. Repeat to form a total of 12 balls.
- Coat with Chocolate: Drop each ball into the melted chocolate and stir gently to coat completely.
- Set on Parchment: Use two forks to lift each coated ball and place it onto the parchment paper-lined plate.
- Add Toppings: Sprinkle chopped almonds over the chocolate-coated balls if desired.
- Harden Chocolates: Refrigerate the plate of chocolates for at least 45 minutes to allow the chocolate shell to harden before serving.
Notes
- Be careful not to overheat the chocolate to avoid burning it; microwave in short intervals and stir well.
- You can substitute smooth almond butter with any other nut butter of your preference.
- For a quicker set time, place chocolates in the freezer for 20 minutes instead of the fridge.
- Store finished chocolates in an airtight container in the refrigerator for up to one week.
- Use dark chocolate with at least 60-70% cocoa content for a rich flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
