Recipe By Artystique
Published Nov 26th
Prep 10m Cook 8m Additional 10m Ready In 28m
Servings 20 chocolates Calories 60.4

Dark chocolate almond rocks for a mouthful of sweet nutty goodness!

Recipe Ingredients

  • ½ cup almonds, crushed into chunks
  • 7 ounces dark chocolate chips (50% cacao)

Cooking Directions

  1. 1 Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
  2. 2 Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
  3. 3 Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
  4. 4 Chill until set, about 10 minutes.

Nutrition Facts

  • Calories 60.4
  • Carbohydrate 7.1 g
  • Fat 3.8 g
  • Fiber 0.4 g
  • Protein 1 g
  • Saturated Fat 1.6 g
  • Sodium 2.6 mg
  • Sugar 0.1 g

Chef's Notes

You can make these chocolates in silicone molds if desired.


  1. This recipe is fast and so easy. Plus SO DELICIOUS! We even mixed semi-sweet and milk chocolate it was still great. We just keep in fridge! Yum.
  2. Love almonds and dark chocolate. But my mind is going all over the place!!! Heath chips, coconut, walnuts, mixtures of these, layering, OMG, the possibilities are endless!
  3. Yoummy
  4. I used 1/4c walnuts, 1/4c raisins, and added a few shakes of salt--VERY good. However, as I'm going for more of a "chocolate-covered" type of treat, I will try it again with half the chocolate. Oh! I also just put the chocolate chips (minis) in a glass bowl in the microwave--30 seconds on high, stir, - Read more ...
  5. Loved it
  6. Wow what a good recipe - so easy and delicious. I didn't have the dark chocolate required so I used what I had which was a mix of pure chocolate baking squares: bittersweet semi-sweet and unsweetened. I waited a few minutes for the mixture to cool slightly so that they would keep a nice shape - Read more ...
  7. Doesn't get much easier than this. I sprayed an empty ice cube tray with cooking spray. Easy removal - twist and pop out. I would think a mini muffin tin would also work, too. Thanks for the recipe!
  8. Simple and delicious! I LOVED the flavor of the roasted almonds with the chocolate (I used milk chocolate b/c that's all I had on hand). This is going into my regular candy rotation and I could totally see adding some coconut to this as well...a definite keeper YUM!!!!! Thanks for sharing.:)
  9. Rock on!! How can you go wrong with dark chocolate and toasted almonds? You can't. Period. PS. I suggest using moulds. I tried with and without and freeform just made a mess.

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