Yummy chocolate, almond, and fruit bites! You can make these clusters in batches and freeze them. Dried cranberries can be used in place of cherries. Enjoy!
- 1 cup whole toasted almonds, coarsely chopped
- 1/2 cup dried cherries (or dried cranberries), coarsely chopped
- 6 ounces dark or bittersweet chocolate, finely chopped
- Line baking sheet with waxed paper. Toss chopped almonds and cherries (or cranberries) together in a medium bowl.
- Melt half of the chocolate in the top of a double boiler over hot water that is just slightly simmering, keeping it on the lowest possible heat setting. Stir chocolate frequently, making sure water in bottom of pan does not touch top pan. When that chocolate is melted, remove double boiler from heat.
- Stir in the remaining chocolate until melted. Remove top pan, wipe water from bottom of pan, and set aside.
- To keep chocolate at the right temperature while making clusters, replace the simmering water in the bottom pan with warm tap water and place the pan of melted chocolate on top of the warm water.
- Stir the fruit and nut mixture into the chocolate. Spoon heaping tablespoon-size clusters of the chocolate mixture onto the waxed paper-lined baking sheet, about 1 inch apart.
- Refrigerate about 20 minutes to cool and set.
Really Good Chocolate: Recipe 7
This yummy recipe was found at Better Homes and Gardens