Chocolate Acorns

Inspired by a recipe I saw in a magazine years ago, these little acorns have become my favorite Fall treat.  Roasted almonds hidden inside chocolate-dipped dates with a crushed almond cap.  They are the perfect after dinner treat with coffee on a chilly October night.

Chocolate Acorns
Toast 1 cup of whole shelled natural almonds on a baking sheet for 5-10 minutes in a 350 degree oven.  Allow to cool.

Insert one almond into each whole pitted date, set aside.

Melt 1 cup of semi-sweet chocolate chips (along with a few drops of vegetable oil) in the microwave for 1 minute. Stir until smooth.  You can microwave for additional 10 second increments, but be careful that the chocolate doesn't burn.

Dip approximately 10 stuffed dates into the semi-sweet chocolate and allow to dry on a wax paper-lined cookie sheet. 

Melt 1 cup of milk chocolate chips (along with a few drops of vegetable oil) in the microwave for 1 minute. Stir until smooth. You can microwave for additional 10 second increments, but be careful that the chocolate doesn't burn.When the cookie sheet is full, place it in the refrigerator to set the chocolate.


Repeat dipping step with the rest of the stuffed dates.

Now you have two different shades of brown acorns - some milk chocolate, some semi-sweet chocolate.

Grind the remaining toasted almonds into a chunky granules.  Re-melt the semi-sweet chocolate and dip one end of the milk chocolate dates into the chocolate and then into the ground almonds.  Return to the tray to set.

Re-melt the milk chocolate and dip one end of the semi-sweet chocolate dates into the milk chocolate and then into the ground almonds.   Return to the tray to set.

Put cookie sheet back into the refrigerator for 30 minutes to solidify.

Serve to your guests after dinner and listen to their compliments.