Many times the simplest things are the most striking. This white chocolate almond treats recipe is a clear example of that. It's so easy to make that I'm not sure we should even call it a recipe, but I assure you these bites will make you a hit wherever you take them.
With hardly any work, in three simple steps, you can prepare a perfect homemade gift for the holidays, or any other day of the year, or to surprise your guests and sweeten the after-dinner coffee, especially if you present them in a ramekin or inside a Le Creuset ceramic jar.
You'll see how the creaminess of white chocolate combined with the crunch of toasted almond is a winning combination, which is enhanced in a very interesting way with just a pinch of Maldon salt.
I won't keep you waiting any longer, here is the recipe!
Ingredients
- 400 g white chocolate
- 150 g toasted, chopped almonds
- 15 ml Maldon salt
Preparation
- Place a sheet of parchment paper on a baking tray.
- Melt the white chocolate in a bain-marie or in the microwave until smooth.
- Pour the white chocolate onto the parchment paper and spread it with a spatula so that it forms a thin, even layer.
- Sprinkle with the chopped almonds and sea salt.
- Place the tray in the refrigerator and let cool for 30 minutes.
- When it's cold, break into not-too-large pieces and put them in a ramekin, in the prettiest jar you have, or on a plate and serve.
Notes
- Feel free to adapt this recipe to your taste. With any chocolate—dark, white, or milk—these treats will be delicious.
- You can not only change the chocolate. Use hazelnuts, pistachios, walnuts, or a combination of your favorite nuts with chopped dried fruit. And how would it be with some salted pumpkin seeds or crushed corn nuts?
- You can lightly flavor the chocolate with some vanilla seeds. Add them when melting and stir well before pouring onto the sheet of parchment paper.
- Instead of spreading the chocolate to break it once cold, you can distribute it on the paper by spoonfuls, smoothing slightly to give rounded, button-like shapes. This way you won't have to break it before serving.
- Dare to grind a little black pepper over the spread chocolate after sprinkling the nuts. You'll see how tasty it is!
- You can use pink salt to add a touch of color.
- Place the plate or ceramic bowl in the refrigerator in which you will present the treats at the same time you let the chocolate cool. Being ceramic, they retain the cold and, this way, if the room is a bit warm, the ones you haven't eaten won't soften. Assuming any are left!
