The Kitchn: Make these 3-ingredient chocolate clusters ASAP
1 cup sliced almonds
Flaky sea salt
Arrange a rack in the middle of the oven and heat to 350 F. Line one rimmed baking sheet with parchment paper, and place 40 paper mini muffin liners on another baking sheet.
Place the chocolate in a medium, heatproof metal or glass bowl. Bring a large skillet of water to a boil. Turn off the heat and set the bowl in the water. Leave the chocolate to melt gently while you prepare the coconut and almonds.
Spread the coconut flakes and almonds out in an even layer on the parchment-lined baking sheet. Bake until lightly golden brown and toasted, 2 to 3 minutes.
Transfer the coconut and almonds into the melted chocolate and gently stir until completely coated. Spoon into the mini muffin cups.
Sprinkle the top of each cluster with a small pinch of flaky sea salt. Refrigerate until set, about 30 minutes.
Recipe notes: The clusters can be stored in an airtight container in the refrigerator for up to one week.
(Sheela Prakash is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
