We recently found ourselves with a surplus of melted Lily’s chocolate chips while making Peanut Butter and Chocolate Eggs, so we put it to good use and made these Chocolate Almond Bunnies. With just two ingredients, we feel like cheaters calling this a recipe.
The six-well bunny mold we used came from Michaels, and they have tons of these little candy molds in all sorts of seasonal fun shapes for just a few bucks each. Needless to say, we stocked up. If you have about 15 minutes, you have all the time you need to make a batch of these adorable little candies for a sugar-free Easter basket treat.Print
Chocolate Almond Bunnies
- 1/4 cup Lily’s Dark Baking Chips
- 6 whole roasted almonds
- Melt Lily’s in a double boiler and remove from heat as soon as it is mostly melted. Stir constantly with a rubber spatula until fully melted.
- Continue stirring until the chocolate cools and is only slightly warm. Return to the double boiler and gently heat a bit more, then remove from heat again. This is as close as we can come to tempering Lily’s since it behaves a bit differently from milk-based chocolate. This whole process takes about 5 minutes after the initial melt.
- Fill each well half way with chocolate and refrigerate the mold for 5 minutes.
- Place a roasted almond on top of the chocolate in each well, then fill in the wells with remaining chocolate.
- Scrape any excess chocolate off the well tops with a rubber or offset spatula so you’ll have clean edges on the candies.
- Refrigerate 1-2 hours, then pop candies out of the mold.
Refrigerate up to a week in an airtight container. Serve refrigerated or at room temperature.
- Serving Size: 1 Piece
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