Recipe by luvcook'n
I make these for a Christmas platter. They are easy and very pretty. Not what you would usually find on a dessert tray. The cooking time is the chilling time.
Top Review by mayness
This is beyond easy but comes out great - I think it'll be a new keeper for future Christmas gift baskets. I found a mix of fruit and nuts in my store's bulk section that had cranberries, golden raisins, pumpkin seeds, almonds, and sunflower seeds. It was lightly salted, which I think helps the flavor - I'd add salt if your nuts are unsalted. The green pumpkin seeds with the red cranberries look really festive! I used more than 1 tsp of chocolate for each and didn't bother flattening it out, which is why they look so thick in my (blurry) photo. I'm sure they'd be prettier the way the recipe is written but I like the "rustic" look.
- 226.79 g best quality white chocolate, finely chopped
- 29.58 ml toasted coarsely chopped almonds
- 29.58 ml coarsely chopped dried cranberries
- 29.58 ml toasted coarsely chopped pecans
- 2 dried apricots, cut into small pieces
- 29.58 ml shelled pistachios
Directions See How It's Made
- In medium bowl, melt chocolate over simmering water until completely smooth.
- Meanwhile, line 2 baking trays with parchment, set aside.
- In small bowl, combine the remaining ingredients.
- Drop about 1 tsp chocolate onto the lined trays. Continue until trays are full, then gently give trays a shake to round out the circles.
- Dot each circle with scant tsp of fruit/nut mixture.
- Place trays in fridge for 20 minutes.
- Carefully remove palettes from trays and place in an airtight container for up to 7 days.