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SubscribeRECIPE: Chocolate, Almond & Peperoncini Clusters
After making a batch of yummy (and mild!) Jalapeno Chocolate Chip Cookies a couple of weeks ago, I got the urge to try another semi-spicy recipe. This time, Chocolate, Almond & Peperoncini Clusters!
Let’s make some now! These are so quick and easy!
Melt chocolate for 30 seconds in a microwavable bowl. Stir well. If not completely melted, melt for an additional 5 to 10 seconds, then stir until remaining chocolate melts completely. Be careful not to overheat.
Coarsely chop almonds.
Dice peperoncinis and dab with a paper towel to remove as much excess moisture as possible. After all, chocolate and water do not mix well!
On a lined cookie sheet, make 12 piles of chopped almonds, keeping a pile or two in reserve to sprinkle on top of the chocolate.
Using a spoon, pour a spoonful or so of the melted chocolate onto each almond pile, leaving some of the almonds showing on the outer edges. Sprinkle remaining almonds on top.
Sprinkle on the diced peperoncinis, then chill in the refrigerator for 10 minutes or until set.
Are they pretty? I love the light green contrast with the chocolate. 
And there you have it – Chocolate, Almond & Peperoncini Clusters. These are pretty tasty, but like the Jalapeno Chocolate Chip cookies, they have a very mild spicy flavor. I need to figure out how to make these spicier. Hmmm… any suggestions?
As always, ENJOY!
RECIPE: Chocolate, Almond & Peperoncini Clusters
Yield: Approx. 12
Prep Time: 10 minutes
Cook Time: 10minutes
Total Time: 20 minutes
Ingredients:
1/2 cup melted chocolate
1/4 cup coarsely chopped almonds
5 diced peperoncinisTIP: Dab with a paper towel to remove as much moisture as possible. Chocolate and water do NOT mix well!
Directions:
Melt chocolate for 30 seconds in a microwavable bowl. Stir well. If not completely melted, melt for an additional 5 to 10 seconds, then stir until remaining chocolate melts completely.
Coarsely chop almonds.
Dice peperoncinis. Dab with a paper towel to remove as much excess moisture as possible.
On a lined cookie sheet, make 12 piles of chopped almonds, keeping a pile or two in reserve to sprinkle on top of the chocolate.
Using a spoon, pour a spoonful or so of the melted chocolate onto each almond pile, leaving some of the almonds showing on the outer edges.
Sprinkle dice peperoncinis on top.
Chill in the refrigerator for 10 minutes or until set.
As always, ENJOY! :)
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Hi! I'm Laura, your chocoholic guide to chocolate-themed recipes, humor and much more. I love to share any and everything related to chocolate, even my occasional baking mishaps - eeks! Welcome! :) 
Looks delicious! I reckon I could eat about 100 of them!
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OMG, this is another combination I would have never thought of! I like spicy + chocolate together too. Do you ever add cayenne? Sometimes I put a little cayenne in my chocolate mug cakes. A little bit can give a pretty big kick!
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I love these spicy chocolatey recipes! Things like mexican hot chocolate make me smile, so I am LOVING both the recent recipes.
I dont think i’d be able to stop eating these. And what beautiful photos!
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What about adding crushed red pepper to it? Looks good!
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Maybe you should try pickled japalenos? 95% of the time, those are spicy. With fresh jalapenos, you’re really taking a risk because most of the time they aren’t spicy- even with the seeds.
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