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Saturday, December 15, 2012

Dark Chocolate Clusters with Cranberries

GLUTEN-FREE | DAIRY-FREE

These dark chocolate clusters are a special holiday treat. Full of cranberries and coconut, they add a festive touch to any occasion. You can make them in advance with just four ingredients, so they'll be ready whenever you want to serve them.

I finished them with a sprinkle of merlot sea salt, a gift from my good friend Dr. Patti Kim. You can substitute another salt, like Blood Orange Sea Salt or even plain coarse sea salt. Or add a pinch of salt to the melted chocolate when you mix them up and don't worry about garnishing them later. Or leave them unsalted.

If you're not a fan of coconut or have trouble finding it unsweetened, you can substitute raw walnuts, pecans, or cashews instead.

6 oz dark chocolate, 72 to 85% dark
1 cup unsweetened coconut flakes
1 cup dried unsweetened cranberries
Pinch merlot sea salt or other salt

Warm the chocolate in a glass or stainless steel bowl over a gently simmering water bath until just melted. Stir in the coconut and cranberries.


Divide the mixture among 12 mini-cups in a silicone mold.


Garnish them with sea salt and place them in the fridge for an hour.

Once the chocolate clusters have set, serve them or transfer them to an airtight glass container. Store the clusters in the fridge but take them out at least 20 minutes before serving to soften.



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