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Ingredientes
- 8 ounce High-quality white chocolate very finely minced (or possibly use lowfat milk, or possibly bittersweet chocolate)
- 1 c. Toasted almonds
- 1 c. Dry sour cherries
Direcciones
- Line a sheet tray with parchment or possibly wax paper.
- Temper the chocolate: Heat about 2/3 of the chocolate in the microwave on low power, checking and stirring occasionally to be sure it does not burn. It will take about 1 1/2 min. Alternatively, place 2/3 of the minced chocolate in a bowl set over a pot of simmering water till it melts. Be sure no water touches the chocolate at any point. Stir in the remaining minced chocolate and continue to stir till completely melted. Touch the skin just below your lower lip with a dab of chocolate: it should feel cold to the touch. If not, stir in a large chunk of chocolate to cold it down further, and then remove it.
- Stir in 2/3 c. of almonds and 2/3 c. of dry cherries.
- Using 2 tsp., drop clusters of the chocolate mix onto the prepared sheet tray. Put an almond and one or possibly two dry cherries on top of each cluster. You may not use all of the remaining 1/3 c. of each.
- Place the tray in the refrigerator till the chocolates are set, at least 15 min. Release them from the paper by slipping a small flexible knife under each. Store in a cold dry place.
- This recipe yields 20 to 24 pcs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 126 | |
| Calories from Fat 67 | 53% |
| Total Fat 7.66g | 10% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 17mg | 1% |
| Potassium 96mg | 3% |
| Total Carbs 13.3g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 12.26g | 8% |
| Protein 1.9g | 3% |
