CHERRY ALMOND CHOCOLATE CLUSTER {ellie kreiger}

By grinder

Ingredients

• 1 c. ground almonds, toasted in a dry skillet over
• a med-high flame until fragrant, stirring frequently, 3-5 min and coarsely chopped
• 1/2 cup cherries, dried tart, coarsely chopped
• 6 oz dark chocolate, 72% cacao, fine chop

Preparation

Step 1

In a medium bowl, toss together the almonds and cherries. Line a baking sheet with waxed paper.

Melt half the chocolate in the top of a double boiler over 1” of barely simmering water, over the lowest possible heat, stirring frequently. Remove the pan from the heat and stir in the rest of the chocolate.

Remove the top pan with the chocolate in it, gently wipe the bottom, and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.

Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon sized clusters of the chocolate mixture onto the baking sheet about 1” apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.