Toffee Chocolate Almond Cups are rich, chocolatey and decadent. The combination of toffee bits and crushed almonds with a melt in your mouth chocolate make these a delectable dessert for any occasion.
I bought a large bag of almonds from Costco a while ago with the intent of learning how to make chocolate covered almonds. I started experimenting but I wasn't satisfied with the end result. I continued to experiment with various ingredients and textures and I came up with these rich and delicious Toffee Chocolate Almond Cups.
I used to shy away from making homemade chocolates because I thought it was too difficult. These Toffee Chocolate Almond Cups are actually really easy to make. Simply melt the chocolate, add the toffee bits and chopped almonds and pour into a mini muffin pan to set. Toffee Chocolate Almond Cups are sure to be a crowd pleasing dessert for any occasion.
Ingredients
- Milk Chocolate Chips - I used Chipits brand.
- Unsalted Almonds - Be sure to read the label when buying almonds as they often have added salt and seasonings on them. You want to buy plain unsalted almonds.
- Skor Toffee Bits - These can be found in the chocolate chip section of the grocery store.
See recipe card for quantities.
Instructions
Grease a mini muffin pan with nonstick cooking spray. I like to use an olive oil or avocado oil cooking spray.
Pulse almonds in food processor until they are chopped into fine pieces.
Bring water to a gentle boil in a double boiler. Add chocolate chips. Stir until all of the chocolate chips are melted.
Remove double boiler from heat. Add chopped almonds and toffee bits. Stir until the almonds and toffee bits are evenly mixed in.
Use a small spatula to evenly distribute chocolate mixture into prepared mini muffin pan. Place pan in freezer for 1-2 hours to set the chocolate. Turn pan over and gently tap on the counter to remove chocolate cups from the pan. Makes 12 chocolate cups.
Hint: Make sure to grease the mini muffin pan before adding the chocolate because this will allow the Toffee Chocolate Almond Cups to easily pop out of the pan once they have set.
Substitutions
- Milk Chocolate Chips - You can substitute dark chocolate chips in place of the milk chocolate chips.
Equipment
Double Boiler - If you do not have a double boiler, you can place a small stainless steel bowl over a pot. If you use this method, be sure to use an oven mitt because the bowl will get hot.
Food Processor - If you do not have a food processor, you can buy plain slivered almonds and chop them with a knife.
Small Spatula - You can use a small spoon to evenly divide the chocolate mixture into the mini muffin pan if you do not have a small spatula.
Storage
Toffee Chocolate Almond Cups are best kept in the fridge. They can be stored in an airtight container or bag for up to four weeks.
Toffee Chocolate Almond Cups freeze well. Place cups in a freezer safe container or bag and freeze up to three months.
Top tip
Be sure to use a double boiler for this recipe! It can be tempting to melt the chocolate in the microwave or directly in a pot on the stove. Do not do this! Melting chocolate is a science and if the chocolate gets too hot, it will turn into a thick paste. If you do not have a double boiler, see the equipment section of this blog post.
FAQ
No! Feel free to use your favorite type of chocolate chip for this recipe.
Yes it can be but some almonds are processed in a facility with wheat so be sure to read the label first.
Related
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Recipe
Toffee Chocolate Almond Cups
Ingredients
- 1 ½ cups milk chocolate chips
- 3 tablespoons unsalted almonds, chopped about ¼ cup whole almonds
- 3 tablespoons Skor toffee bits
Instructions
- Grease a mini muffin pan with nonstick cooking spray.
- Pulse almonds in food processor until they are chopped into fine pieces.
- Bring water to a gentle boil in a double boiler. Add chocolate chips. Stir until all of the chocolate chips are melted.
- Remove double boiler from heat. Add chopped almonds and toffee bits. Stir until the almonds and toffee bits are evenly mixed in.
- Use a small spatula to evenly distribute chocolate mixture into prepared mini muffin pan. Place pan in freezer for 1-2 hours to set the chocolate. Turn pan over and gently tap on the counter to remove chocolate cups from the pan. Makes 12 chocolate cups
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