Almond ganache clusters

Total time: 2hr 30m
Preparation Time: 30m

For 30 piece

Nutritional Information

Contains 105 Kcal, 2g Protein, 5g Carbohydrates, 8g Fat


  • To caramelize the almonds
  • 200 g almond slivers
  • 50 g sugar
  • Ganache clusters
  • 200 g dark chocolate, break into small pieces
  • 1.25 dl cream
  • Decoration
  • 1 tbsp caramel cube
  • 1 tbsp coconut flakes
  • 0.25 tsp sea salt
  • 1 tbsp freeze-dried mixed berries, finely chopped

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  • To caramelize the almonds

    Toast the almonds and sugar in a frying pan until the sugar caramelizes. Leave the almonds to cool on a sheet of baking paper.
  • Ganache clusters

    Place the chocolate in a bowl. Bring the cream to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Stir in a circular motion, starting from the centre, until a homogeneous texture is achieved. Stir in the caramelized almonds. Using two teaspoons, place small mounds of the mixture on a baking tray lined with baking paper.
  • Decoration

    Sprinkle the clusters with caramel cubes and fleur de sel or with berries and coconut, cover and refrigerate for at least 2 hrs.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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