Chocolate Covered Almond Recipe
Amaretto, White Creme de Cacao & Zanzibar ice cream.
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Ingredients
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Ice Cream Base
Chocolate Coating
Flavoring
Almonds
Method
Ice Cream Preparation
- 1
Prepare the Ice Cream
In a mixing bowl, soften the Zanzibar ice cream slightly at room temperature for about 5 minutes until it's scoopable but not melted. Fold in the Amaretto and White Creme de Cacao until evenly mixed. Return the mixture to the freezer to firm up while preparing the almonds.
Almond Preparation
- 2
Toast the Almonds
Preheat your oven to 350°F (175°C). Spread the raw almonds on a baking sheet in a single layer and toast them in the oven for about 10-12 minutes, or until they are golden brown and fragrant. Remove from the oven and let them cool completely.
Chocolate Coating
- 3
Melt the Chocolate
In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
- 4
Coat the Almonds
Dip each toasted almond into the melted chocolate, ensuring it is completely coated. Use a fork to remove the almond and let excess chocolate drip back into the bowl. Place the coated almonds on a parchment-lined baking sheet.
Final Assembly
- 5
Freeze the Coated Almonds
Once all almonds are coated, place the baking sheet in the freezer for about 30 minutes to allow the chocolate to harden.
- 6
Serve
Scoop the flavored Zanzibar ice cream into bowls, and serve the chocolate-covered almonds on the side. Enjoy your delightful treat!