Chocolate Spiders - The Whitetail
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in Desserts
This recipe is a spin off of the normal Chocolate Spider recipe after I made some with Lindt salted caramel chocolate (not gluten free) and I thought I could swap the peanuts for some roasted almonds. These are my family's favourite Chocolate Spiders - image my horror when I came home from work and they had eaten all but 3 of them and I hadn't taken any photos. If you love almonds you will definitely need to hide these spiders away.
Ingredients
100 g Fried Noodles
(your choice whether you use homemade gluten free ones)
125 g Almond butter
200 g Milk chocolate
50 g Toffee pieces (smashed)
25 g Almonds (slivered & roasted)
Roasted whole blanched almonds for the 'whitetail'
Almond butter - I made my own using a Thermomix (100 g of roasted almonds, 20 g of oil, a pinch of salt and sugar).
Toffee - I made my own and took it off the heat when it had started to turn golden.
Method
Line a tray (that will fit into your fridge) with baking paper. You may need a second tray depending on the size of your spiders.
Melt the chocolate and almond butter together.
Stir in the fried noodles, smashed toffee pieces and slivered almonds.
Wait approximately 5 minutes for the chocolate to thicken a little.
Use a spoon to transfer some of the mix onto the tray. Repeat until all mix is transferred.
Top the chocolate blobs with a roasted almond.
Transfer tray to fridge until they are set.
Store the spiders in an air tight container in the fridge.
Simply enjoy!