Best 3 Mocha Almonds Recipes
Indulge in the symphony of flavors with our delectable Mocha Almond treats, a harmonious blend of coffee, chocolate, and nutty goodness. These culinary creations elevate the classic almond experience to new heights, offering three enticing variations that cater to diverse preferences. Embark on a taste adventure as we unveil the secrets behind these irresistible confections, promising an explosion of taste in every bite.
**Mocha Almonds:** The quintessential Mocha Almond experience awaits, where rich coffee and decadent chocolate seamlessly merge with the crunch of roasted almonds. These morsels are carefully coated in a luscious dark chocolate ganache, delivering a perfect balance of sweetness and bitterness.
**White Chocolate Mocha Almonds:** For those who prefer a touch of sweetness, the White Chocolate Mocha Almonds present a delightful twist on the classic. Creamy white chocolate envelops roasted almonds, infused with the essence of coffee and a hint of cocoa, resulting in a symphony of flavors that tantalize the taste buds.
**Dark Chocolate Mocha Almonds:** For purists who crave the intensity of dark chocolate, the Dark Chocolate Mocha Almonds deliver an experience like no other. Roasted almonds are generously coated in a rich, velvety dark chocolate ganache, enhanced with coffee undertones that create a deep and satisfying flavor profile.
Whether you're seeking a pick-me-up snack, an elegant addition to your dessert table, or a thoughtful gift for a coffee aficionado, these Mocha Almond variations are guaranteed to satisfy and delight.
MOCHA ALMONDS
When looking for nut-mix recipes, I stumbled across this one and altered it a bit. Once you start nibbling, it's hard to stop! -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Snacks
Time 35m
Yield 2 cups.
Number Of Ingredients 5
Steps:
- Place the sugar, cocoa and coffee granules in a small food processor; cover and pulse until finely ground; set aside., In a small bowl, whisk egg white until foamy. Add almonds; toss to coat. Sprinkle with sugar mixture and toss to coat evenly. Spread in a single layer in a greased 15x10x1-in. baking pan., Bake at 325° for 30 minutes, stirring every 10 minutes. Spread on waxed paper to cool completely. Store in an airtight container.
Nutrition Facts : Calories 338 calories, Fat 25g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 5g fiber), Protein 12g protein.
CHOCOLATE MOCHA DUSTED ALMONDS
I love to make recipes with nuts. These are chocolaty with a hint of coffee-elegant and addictive! I give them away as gifts; I've even made them for wedding favors. -Annette Scholz, Medaryville, Indiana
Provided by Taste of Home
Categories Appetizers Snacks
Time 25m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Microwave chocolate chips, covered, at 50% power, stirring once or twice, until melted, 3-4 minutes. Stir until smooth. Add almonds; mix until coated., Meanwhile, combine remaining ingredients. Transfer almonds to sugar mixture; toss to coat evenly. Spread over a waxed paper-lined baking sheet., Refrigerate until chocolate is set. Store in an airtight container in refrigerator.
Nutrition Facts : Calories 270 calories, Fat 19g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 4g fiber), Protein 7g protein.
CHOCOLATE LAYER CAKE WITH MOCHA FROSTING AND ALMONDS
Categories Coffee Mixer Chocolate Nut Dessert Bake Almond Birthday Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For cake:
- Position rack in center of oven; preheat to 350°F. Line bottom of 9-inch round cake pan with 2-inch-high sides with parchment paper. Butter and flour sides of pan and parchment. Sift flour, baking soda, and salt into medium bowl. Whisk 2/3 cup sugar and cocoa in another medium bowl to blend; add 1/3 cup buttermilk and vanilla and whisk until smooth. Using electric mixer, beat butter in large bowl until fluffy. Add 2/3 cup sugar; beat until well blended. Beat in egg and egg yolk. Add buttermilk-cocoa mixture; beat to blend. Beat in flour mixture in 3 additions alternately with 1/3 cup buttermilk in 2 additions. Transfer batter to pan.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 30 minutes. Cut around pan sides. Invert cake onto plate. Peel off parchment paper.
- For frosting:
- Stir espresso powder and vanilla in small bowl until espresso dissolves. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water; cool. Using electric mixer, beat butter in large bowl until fluffy. Add espresso mixture and corn syrup; blend well, scraping down sides of bowl occasionally. Beat in melted chocolate, then powdered sugar in 3 additions. If frosting is very soft, freeze until firm enough to spread, stirring occasionally, about 10 minutes.
- Spoon 2/3 cup frosting into pastry bag fitted with medium star tip. Slice cake in half horizontally. Place bottom layer on 8-inch cardboard round or 8-inch tart pan bottom. Spread 1 cup frosting over bottom cake layer. Top with second cake layer. Spread remaining frosting over top and sides of cake. Reserve 24 almond slices. Press remaining almonds onto sides of cake. Pipe 12 frosting rosettes around top edge of cake, spacing evenly. Place 2 almond slices in each rosette. (Can be made 1 day ahead. Cover; chill. Let stand at room temperature 2 hours before serving.)
Tips:
- Use a food processor to finely chop the almonds. This will help them absorb the coffee and sugar syrup more evenly.
- Do not overcook the sugar syrup. It should reach a light amber color, but not darken too much.
- Stir the almonds constantly while coating them in the sugar syrup. This will help prevent them from sticking together.
- Spread the almonds out on a baking sheet in a single layer. This will help them dry evenly.
- Store the mocha almonds in an airtight container at room temperature. They will keep for up to 2 weeks.
Conclusion:
These mocha almonds are a delicious and easy-to-make snack. They are perfect for parties, gift-giving, or simply enjoying at home. With their sweet and crunchy coating, they are sure to be a hit with everyone who tries them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
