Dark Chocolate Espresso Toffee & Almond Clusters
Indulge in the perfect blend of rich, dark chocolate and bold espresso with these irresistible Dark Chocolate Espresso Toffee & Almond Clusters. This recipe combines the smoothness of cocoa dark candy coating with the crunch of toffee and the satisfying crunch of whole almonds, all enhanced by a hint of espresso for a sophisticated twist. Whether you’re looking for a delectable treat to enjoy with your coffee or a delightful homemade gift, these clusters are sure to impress. Easy to make and even easier to enjoy, this recipe will quickly become a favorite for any chocolate lover.
Gather your ingredients, follow the simple steps, and treat yourself to these gourmet clusters that are as delightful to make as they are to eat!
Ingredients
- 1 pound Cocoa Dark Candy Coating
- 1-4 tbsps Paramount Crystals
- 2 tbsps Espresso Powder
- 1 cup Toffee Crunch
- 1/2 pound Whole Almonds
Instructions
1. Melt cocoa dark candy coating in the microwave & add espresso powder and paramount crystals. Additional paramount crystals may be
added if coating appears to be too thick - mix until fluid.
2. Fold in almonds & 1/2 cup toffee crunch.
3. Drop by spoonfuls on parchment lined cookie sheet or spoon into break apart candy bar mold.
4. Sprinkle with additional 1/2 cup toffee crunch.
5. Place in freezer to set up.
6. Serve or store in airtight container.
