Description
Slightly bitter chocolate is sweetened with fluffy marshmallows and crunchy roasted almonds. But let’s not forget the secret ingredient— espresso powder.
Ingredients
Units
Scale
- 1 lb (450 g) good quality bittersweet chocolate (I used Scharffen Berger Bittersweet Dark Chocolate 70% Cacao)
- 1/2 tsp instant espresso powder
- 1 cup (240 ml) roasted, salted almonds
- 1 cup (240 ml) mini marshmallows
- I also added Callebaut CrisPearls on top
Instructions
- Line a 9inch x 12inch pan or baking sheet with parchment paper, with the paper hanging over the sides.
- Finely chop the one lb of chocolate and place it in a bowl (I used a glass bowl). Place the bowl over a pot of barely simmering water, making sure the bowl does not touch the water. Using a rubber spatula, constantly stir the chocolate until it all melts.
- When chocolate is all melted, stir in the espresso powder and stir in 1/2 the almonds and 1/2 the marshmallows. Pour the mixture into your prepared pan, and with an offset spatula, smooth it into an even layer. Sprinkle the additional almonds and marshmallows evenly on top.
- Place into the refrigerator to harden for at least three hours.
- Lift the parchment with the chocolate out of the pan, and using a sharp knife, cut into shards.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 190