Best Cocoa Almonds Recipes

SPICY COCOA ALMONDS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.
• Bake in the preheated oven for 5 minutes. Stir and continue baking until fragrant and toasty, about 5 minutes more. Let cool on tray for 2 minutes; pour into a bowl.
• Add cocoa powder, sucralose, and cayenne pepper. Stir with a spatula until well coated. Pour almonds back onto the baking tray to cool completely.

COCOA ROASTED ALMONDS

Steps:

• Preheat the oven to 350°F. Place the almonds in a single layer on a rimmed baking tray, and bake at 350°F for 5 minutes. Remove the tray from the oven, shake it back and forth to move around the almonds, and continue to bake for another 5-7 minutes, or until the almonds are lightly fragrant and toasty. Cool the almonds on the tray for 1-2 minutes, then carefully pour into a medium bowl. Add in the cocoa powder and Truvia, and stir to coat all of the almonds. Pour them back onto the baking tray into a single layer to cool.

SPICY COCOA ROASTED ALMONDS

Steps:

• Preheat the oven to 275°F. Line a baking sheet with a silicon baking mat or with parchment paper. Set aside. Whisk together the egg white, vanilla bean paste, and a few drops of water in a mixing bowl. Beat mixture until it is light and frothy. Add the almonds and toss to evenly coat with the egg white mixture. In a separate bowl, combine the sugars, cocoa powder, cinnamon, cayenne, and salt. Whisk together to remove any lumps. Add the almonds, and toss to coat. Spread the coated almonds out on the prepared baking sheet. Roast for 30 - 40 minutes, stirring every 10-15 minutes. Keep a close watch on the almonds because they will burn quickly. Once the almonds are done, spread them out on a large piece of parchment or waxed paper until they have cooled completely.

CHOCOLATE MOUSSE WITH CAJETA AND COCOA DUSTED ALMONDS

Steps:

• For the ganache: Bring a medium pot of water to a simmer over medium-high heat. Set a heatproof bowl over the water (don't let it touch the water). Add the chocolate and stir occasionally until melted. Take the bowl off the heat and whisk in the heavy cream. Allow the mixture to cool slightly while you prepare the creme chantilly.
• For the creme chantilly: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until the cream begins to froth. Add the confectioners' sugar and mix on medium speed until soft peaks start to form, 1 to 2 minutes. Turn the mixer to low and continue to beat until stiff peaks form, about 1 minute. Remove 1 cup of the whipped cream and reserve in the refrigerator until ready to serve.
• Fold half the remaining whipped cream into the ganache. (The chocolate should be slightly warm still.) Gently fold in the remaining half of the whipped cream. Fill 6 or 8 ramekins two-thirds of the way with chocolate mousse (I like to use a pastry bag to fill the ramekins). Refrigerate until ready to top.
• For the cajeta: Stir together the goat's milk, granulated sugar and brown sugar in a large saucepan. (Make sure the liquid only comes a quarter of the way up the sides of the pan as it will froth up to several times its original size.) Add the cinnamon sticks, vanilla seeds and pods and the salt to the pot.
• Bring the milk mixture to a simmer over medium-high heat. Reduce the heat to the lowest setting, add the baking soda and continue to whisk vigorously. The mixture will froth and rise significantly, continue to whisk until it returns to its original volume.
• Keep the mixture at a simmer over medium heat, stirring frequently until the mixture begins to turn golden brown and starts to thicken, about 30 minutes. Make sure to scrape the bottom of the pot to ensure the milk is not burning. Use a slotted spoon to remove the cinnamon sticks and vanilla pods.
• Keep stirring until the mixture is rich brown and thick enough to coat the back of a spoon, about 15 minutes. Remove from the heat and allow to cool slightly for 5 minutes.
• Remove the ramekins of mousse from the refrigerator and spoon a 1/2-inch layer of cajeta on top of each. Return to the refrigerator to chill and set.
• For the garnish: When ready to serve, top each ramekin of chilled mousse with a dollop of the reserved creme chantilly. Garnish each serving with a sprinkling of cocoa powder and a few cocoa-dusted almonds.

COCOA ALMONDS

Steps:

• Preheat oven to 350ºF.
• In a large bowl combine almonds, agave syrup, and salt. Use a rubber spatula to mix together, fully coating almonds.
• Spread almonds in a single layer on a parchment-lined baking sheet. Bake for 10 minutes, stirring twice during baking.
• Remove baking sheet from the oven. Quickly return almonds to the bowl, add cocoa powder, and toss to coat. Store in an air-tight container.

COCOA ALMONDS

Steps:

• Stir all ingredients, except cocoa, together. Spread evenly on cookie sheet and bake at 350 for 15 minutes. After nuts have cooled a bit, pour them into bowl and toss with cocoa to coat.