You know those moments when you’re absolutely craving chocolate and you want to make something rich and delicious just to satisfy it? I run across these moments more often than I (or my scale) would like to believe. But it’s always like “I wish I thought of this earlier so it would be ready by now”– because sometimes, I honestly can’t wait. The prepping, the mixing, the baking, the cooling (psh, ya right, who waits for dessert to cool?). But sometimes, you just don’t have time or patience for it. Besides, chocolate cravings deserve to be satisfied ASAP.
This past week I finished a round of exams over the reproductive system. Monday-Thursday: finishing one exam and immediately resuming studying for the next one. So you can only imagine that when Thursday rolled around and I stepped out of that last exam- I knew one thing for sure: I deserved some damn good chocolate. I got back to my apartment and I thought of so many things I’ve been meaning to make (chocolate and pecan cookies, nutella ice cream, espresso mousse) and then realized that none of those would be ready by the time I had my second reward of test week: an alarm-free nap. Andddd enter these 10 minute chocolate nut clusters. They only require 3 ingredients (which I pretty much always have stocked) and only take about 10 minutes to make. Then I chuck them into the fridge (okay okay I put them in the freezer this time because I needed them to harden as quickly as possible), and about 15 minutes later: TA-DA! A simple dessert that’s packed with delicious dark chocolate and almonds and topped with just the tiniest amount of sprinkled salt! What more can a girl ask for?
- 1/4 cup roughly chopped almonds (or any other nuts you prefer)
- 4 oz baking bar dark chocolate
- pinch of sea salt, for topping
- In a double boiler set up, melt the pieces of dark chocolate in top bowl*
- Once fully melted, pour melted chocolate into ziploc bag.
- Have the chopped almonds ready on the side. Layer a baking sheet with parchment paper.
- Snip the corner of the ziploc bag and start drizzling a base coat in the rough shape of a circle, making it about a quarter and a half in diameter. Quickly drop a few chopped almonds in a heap onto the base chocolate layer.
- Drizzle another layer of chocolate on top, completely covering the almonds.
- Sprinkle some salt on top.
- Refrigerate for 30 minutes or until firm.
- *If you don't have a double boiler then you can set up a small pot with water. Add a bowl on top, filled with the chopped chocolate. (Just make sure the water does not boil over but stays hot enough to melt the chocolate in the bowl.)