Chocolate Covered Roasted Almonds

Ingredients

• 12 ounces (3/4 pound) of dark chocolate 70%
• 12 ounces (3/4 pound) of whole, unsalted roasted almonds plus
• 1/4 cup chopped peeled almonds to garnish

Directions

1. Prepare by spreading out mini cupcake liners onto a baking sheet. You will need as many as you have almonds.
2. Break the chocolate into chunks and melt over low heat in the top of a double boiler, stirring frequently. Stir in roasted almonds until evenly coated.
3. Drop by teaspoonful, putting one nut and some chocolate into each liner. As you drop them in sprinkle chopped nuts on top. Refrigerate.
4. Note on quantities: The recipe calls for equal parts (weight) couverture and almonds.