I didn't want to go to the trouble of making truffles all over again, so I went the simple route for dessert for my party. Chocolate bark couldn't be easier to make, but it looks impressive.
Chocolate Almond Coconut Bark
Chop a pound of good quality chocolate into small pieces (unless you are using chocolate chips). In my case, I used a chocolate bar that already had almonds in it, because that's what I had on hand.
Pour a couple inches of water in a small pot and bring to a simmer. Place a metal bowl over the pot and add the chocolate to the pot. Stir constantly for about five minutes until chocolate is melted.
Place waxed paper or aluminum foil over a baking sheet. Pour the chocolate onto the sheet and spread until it evenly coats the sheet in a thin layer of chocolate. Sprinkle coconut flakes over the top until chocolate is coated in coconut. If you don't like coconut, you could use crushed nuts, M&Ms, or crushed peppermints instead, it's very flexible.
Place the sheet in the refrigerator for at least a few hours until hardened. Break into small pieces with your hands and serve. Leftovers can be stored in refrigerator or freezer and will keep a long time.
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