Line a baking sheet or other moveable flat surface with parchment paper or wax paper.
Add the chocolate chips to a medium microwave-safe bowl and microwave for 2 minutes, stirring every 30 seconds, until the mixture is smooth and creamy when stirred.
12 ounces semisweet chocolate chips
Add the almonds to the melted chocolate and gently fold them in until they are fully coated
2 ⅓ cups roasted almonds
Using a small cookie scoop, scoop a portion of the mixture and place on the prepared sheet. Repeat until all the mixture has been used.
Immediately sprinkle each cluster with a bit of sea salt (optional step).
coarse sea salt
Place in the fridge for 20 minutes or until set.
Video
Notes
If you leave the clusters out to set at room temperature, they will need a cooler room to harden, otherwise they will remain tacky. You can use the freezer to set the clusters if you are in a hurry.
The chocolate clusters will keep in an airtight container in a cool area for about a week, or in the fridge for about a month. They will keep up to 2-3 months when stored in the same manner in the freezer.
You can swap out the almonds for another favorite nut.
If opting to use the sea salt, you can use unsalted almonds. However, if you aren't adding the sea salt, salted almonds are a great way to add a little saltiness to the clusters.
You can change the size of the clusters based on personal preference. Note that bigger clusters will take a bit longer to set.