Best 3 Mocha Almonds Recipes
Mocha almonds are a delicious and versatile snack that can be enjoyed on their own or used as an ingredient in other recipes. They are made by coating almonds in a mixture of chocolate and coffee, and then roasting them until they are crispy. The result is a sweet and savory treat that is perfect for satisfying a sweet tooth or adding a unique flavor to your favorite dishes. With a few simple ingredients and a little time, you can easily make your own mocha almonds at home.
Let's cook with our recipes!
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:
- Choose high-quality coffee beans: The quality of the coffee beans you use will greatly impact the flavor of your mocha almonds. Opt for freshly roasted, high-quality beans with a rich, bold flavor.
- Grind the coffee beans finely: Finely ground coffee beans will help create a smooth and consistent coating on the almonds.
- Use a dark chocolate with a high cacao content: The higher the cacao content, the richer and more intense the chocolate flavor will be. Aim for a dark chocolate with a cacao content of at least 70%.
- Toast the almonds before coating them: Toasting the almonds will bring out their natural flavor and make them more crunchy.
- Use a double boiler or a bain-marie to melt the chocolate: This will help prevent the chocolate from burning or seizing.
- Stir the chocolate and coffee mixture constantly: This will help prevent the chocolate from burning or clumping.
- Spread the coated almonds on a parchment paper-lined baking sheet: This will help them cool and harden evenly.
- Let the mocha almonds cool completely before storing them: This will help prevent them from sticking together.
Conclusion:
Mocha almonds are a delicious and elegant treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With a few simple tips, you can create the perfect batch of mocha almonds that will impress your friends and family. So next time you are looking for a sweet and satisfying snack, give mocha almonds a try. You won't be disappointed!
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