Servings: 10 pieces
Ingredients
- 1/4 cup dried chopped fruit of choice I used dried dark cherries and dried apricots.
- 1/4 cup chopped toasted nuts of choice I used pistachios, pecans and cashews.
- 2 tablespoons seeds of choice I used sunflower seeds and pumpkin seeds.
- 2 tablespoons cocoa nibs
- sprinkling of dried coconut flakes
- 16 ounces good quality semisweet or bittersweet chocolate Ghirardelli, Guittard and Callebaut brands are my favorites
Instructions
- Line 10 of the cups in a standard muffin tin with paper liners. Combine the toppings you plan to use in a small bowl, mix to combine and set aside.
- To melt the chocolate, heat about 2 inches of water in a small saucepan over medium heat. Place a large heatproof metal or glass bowl over the pan, making sure the bowl is dry and the water does not touch the bottom. Moisture can cause chocolate to seize. Add the chopped chocolate to the bowl and reduce the heat to low, stirring with a rubber spatula until the chocolate is smooth and fully melted. Remove the bowl from the heat.
- Alternatively, place the chocolate in a glass bowl and microwave on high for 20–30 seconds. Stir, then continue heating in short intervals until the chocolate is just melted. Stir until smooth and glossy.
- Spoon the melted chocolate into the lined muffin cups, filling each a little more than halfway. Sprinkle the toppings evenly over the chocolate and press lightly so they adhere. Set aside for about 2 hours, or until firm. Refrigerating or freezing the cups will speed the process. Bring to room temperature before serving.
Notes
How to Temper Chocolate:
Tempering chocolate gives it that beautiful glossy finish and firm snap you see in professional chocolates. To start, gently melt about three-quarters of the chopped chocolate in a double boiler over low heat, stirring occasionally. Use a candy thermometer and keep the temperature below 118°F.
Remove the bowl from the heat and stir in the remaining chopped chocolate. The unmelted chocolate helps cool the mixture and encourages stable crystals to form. Continue stirring until smooth, then gently warm the chocolate again until it reaches between 88°F and 90°F. At this stage the chocolate is tempered and ready to use.
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