Toffee Chocolate Almond Cups

5 from 1 vote

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.

Prep Time15

Set Time2

Servings:

Calories: 183kcal

Author: Christine

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

Notes

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.

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.

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.

Nutrition