Thursday, November 15, 2012

Chocolate Clusters

These are the easiest things ever. I ate too many, gotta go for a long run tomorrow.

I made one big batch of melted chocolate, separated it into smaller bowls and did five different variations (with different colored sugars to tell them apart):

Pink: Macadamia Nuts
Purple: Chopped Almonds
Orange: Hazelnuts
Black: Toasted Coconut
None: Crisped Rice

nom nom.

These are so flexible; use whatever chocolate and whatever fillings you want. But here is the random mix of delicious chocolates I used:

Chocolate Clusters
Makes about 45

  • 3 oz. German’s sweet chocolate
  • 4 oz. white chocolate (used 4 baking squares)
  • 1 pkg (11.5 oz) milk chocolate chips
  • 6 oz. semi-sweet chocolate chips
  • 1 small pkg (2.25 oz.) chopped macadamias
  • 3 oz. slivered almonds, chopped
  • 1 small pkg. (2.25 oz.) chopped hazelnuts
  • 1-1/2 cups coconut
  • 1-2 cups crisped rice cereal
  • Mini cupcake liners
  • 5 different sprinkles/colored sugar (opt.)
Toast the coconut by preheating the oven to 350F and pouring the coconut onto a small baking pan. Bake for about 10 minutes, keeping a close eye on it and stirring if needed.
Place the cupcake liners on a large cookie sheet.
If using baking squares, cut into smaller pieces so that they melt about the same time as the chocolate chips. 
In a glass (microwave-safe) bowl, melt all the chocolate together. Once they begin melting, stir vigorously. If it still needs more time, microwave in 10-second increments and stir until all smooth.
Separate the chocolate between five bowls and add the fillings to each. Pour the mixtures into the cupcake liners, filling them about halfway. If desired, sprinkle the chocolates with different sprinkles or colored sugar to tell them apart. Refrigerate until set.

You can make a bunch of chocolate boxes for gifts in less than an hour~yum

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