Zutaten für Ellie Krieger's Cherry Almond Chocolate Clusters
- Whole Almond
- Dried Cherries
- Bittersweet Chocolate
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Zubereitung von Ellie Krieger's Cherry Almond Chocolate Clusters
- Line a baking sheet with waxed paper.
- In a medium bowl, combine 1 cup of slivered almonds and 1 cup of dried cherries (or cranberries).
- Fill the bottom of a double boiler with a small amount of simmering water. Place a heat-safe bowl on top.
- Add 6 ounces of semi-sweet chocolate chips to the top bowl. Melt over the lowest possible heat, stirring frequently to prevent scorching. Ensure the water in the bottom pan does not touch the top pan.
- Once half the chocolate is melted, remove the double boiler from the heat and stir in the remaining 6 ounces of semi-sweet chocolate chips until completely melted and smooth.
- Remove the top bowl from the double boiler and wipe the bottom to remove any water.
- To maintain the optimal temperature for the chocolate, replace the simmering water in the bottom pan with warm tap water, then place the bowl of melted chocolate back on top.
- Gently stir the almond and cherry mixture into the melted chocolate until evenly coated.
- Using a spoon, drop heaping tablespoon-sized clusters of the chocolate mixture onto the prepared baking sheet, leaving about 1 inch of space between each cluster.
- Refrigerate for approximately 20 minutes, or until the chocolate is completely set.
- Store clusters at room temperature in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
2g
Carbs
0g
