The ingredients are few and gluten free, if you're careful about what you use. The secret is in using the best ingredients you can find.
The steps are so easy you won't even believe!
16 oz. Ghirardelli double chocolate
1 cup of mixed dried fruits (I use cranberries, currants, and cherries.)
1 cup of very fresh assorted salted and roasted nuts
Chunk up the chocolate and place into a bowl that you can put over a pan that is half-filled with water. Be very careful not to get water or any other liquid into the chocolate.
Heat at medium low and stir chocolate until smooth.
Mix fruits and nuts together until well blended and then stir into the chocolate. Remove from heat.
Drop by tablespoon into an ungreased mini muffin pan. Refrigerate for at least 2 hours. When cool, the chocolate should release easily by inverting the pan and doing a gentle twist.
The finished chocolates have a beautiful gloss and smooth, rich texture. To complete the look for serving or to package as a gift, drop each fruit and nut cup into little cupcake liners and place in airtight tins or decorative plastic containers.
|Top to bottom: two containers of chocolate fruit and nut cups, chocolate chip cookies, meringue-covered bar cookies, ready to serve for a Christmas Tea!|