How to make MochaAlmond Bark
Prep
time: 5 minutes | Cook time: 2 minutes | Serves 4
⅓ cup dark chocolate chips
2 tablespoons slivered almonds
Pinch flaky salt (like Maldon)
2 tablespoons slivered almonds
Pinch flaky salt (like Maldon)
1. Set aside a large piece of aluminum foil.
2. In a microwave-safe bowl, microwave the
chocolate on high for 30
seconds, then remove and stir. Microwave again for 30 seconds and
stir again.
seconds, then remove and stir. Microwave again for 30 seconds and
stir again.
3. Add the espresso powder, mix well, then
microwave on high for
another 30 seconds.
another 30 seconds.
4. Using a rubber spatula, pour the melted
chocolate onto the foil.
Spread it out in a thin layer, about ¼ inch thick.
Spread it out in a thin layer, about ¼ inch thick.
5. Sprinkle the slivered almonds and flaky salt
on top.
6. Place the bark in the freezer to cool and
harden for about 20
minutes, or until very hard and brittle.
minutes, or until very hard and brittle.
7. Break the bark into smaller pieces and serve,
or store in the
freezer for up to 1 month.
freezer for up to 1 month.
Per
Serving
calories: 112 ; fat: 8g ; protein: 1g ; carbs: 13g ; fiber: 2g ; sugar: 9g ; sodium: 45mg
calories: 112 ; fat: 8g ; protein: 1g ; carbs: 13g ; fiber: 2g ; sugar: 9g ; sodium: 45mg
