I enjoyed the textural contrast of this chocolate almond spread, but if you're looking for a smoother spread, push it through a fine mesh strainer before devouring. Not in the mood for almonds? Try subbing other roasted nuts; we think peanuts, pistachios, walnuts, or the more traditional hazelnuts would be exceptional. And lastly, make sure to refrigerate if you don't devour it all in one sitting.
Adapted from Cake Simple by Christie Matheson
Milk Chocolate Almond Spread
1 cup (5.5 ounces) almonds, roasted
9 ounces milk chocolate, coarsely chopped
3 ounces bittersweet chocolate, coarsely chopped
2 tablespoons almond oil or mild vegetable oil, such as canola
Heaping 3 tablespoons confectioner's sugar
1/2 teaspoon vanilla extract
3/4 teaspoon kosher salt
- Melt the chocolate in a double boiler or in the microwave until smooth.
- In a blender or food processor, grind the almonds until they break down into a fine powder. Add the oil and process until it forms a smooth paste (it should resemble a loose natural peanut butter). Add the sugar, vanilla extract, and salt, and process until well incorporated.
- Carefully add the melted chocolate; blend well.
- Decant into a storage container (such as a clean jam jar) and allow to cool to room temperature; the spread will thicken up considerably upon cooling.
Makes about 2 cups.