Today I want to share with you an endlessly delightful treat that is very easy to make: the CHOCOLATE, ALMOND, AND RUM SNACK. How often do we crave a chocolate treat but have nothing available? This recipe immediately comes to the rescue. You can enjoy them at the office or school for a quick energy boost, and they are also perfect to offer guests with a coffee or even tea. A similar ‘cremino’ that feels soft to the touch and melts in your mouth. Very few ingredients for a truly overwhelming taste. If you prefer, you can omit both the rum and almonds, and with only two ingredients, you will achieve an equally delightful result. My advice is to enjoy it after taking it out of the fridge at least 20 minutes before, but if you prefer a more chocolatey experience, you can eat it straight from the fridge. Try it and let me know.

Below are more chocolate recipes

Difficulty: Very easy
Cost: Very cheap
Preparation time: 2 Hours
Portions: 6
Cooking methods: No bake
Cuisine: Italian
Seasonality: All seasons

521.97 Kcal

calories per serving

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Energy 521.97 (Kcal)
Carbohydrates 61.41 (g) of which sugars 51.13 (g)
Proteins 7.92 (g)
Fat 28.01 (g) of which saturated 14.56 (g)of which unsaturated 11.85 (g)
Fibers 5.71 (g)
Sodium 59.42 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Chocolate, Almond, and Rum Snack Ingredients

14 oz 50% dark chocolate
200 ml condensed milk
1/2 cup almonds (toasted)
1 shot rum

Tools

1 Mold
Food wrap

Chocolate, Almond, and Rum Snack Steps

Chop the dark chocolate with a knife
Melt the dark chocolate in a bain-marie
Remove the chocolate from the heat and add the condensed milk.
Stir well and add the shot of rum.
Add the previously toasted almonds in a pan
Pour into the mold lined with film.
Wrap in film and let it firm up in the fridge for 2 hours
Cut into pieces, let rest at room temperature for at least 20 minutes, and enjoy our chocolate, almond, and rum snack