This Dark Chocolate, Roasted Hazelnut, and Dried Cherry Bites recipe proves a showstopping edible treat doesn’t need to be complicated. With four ingredients and no baking, you’ll have a batch ready in about 15 minutes.
It’s candy time! I’m sharing a set of simple, gift-worthy candies this week — perfect for homemade presents. If shipping treats isn’t possible, sharing recipes is the next best thing.
Making homemade gifts sound daunting? This recipe will change your mind. Four quality ingredients, no oven, and minimal cleanup mean you can prepare a thoughtful gift in minutes. Package the bites in clear cellophane bags tied with ribbon for an attractive hostess present. Warning: these are addictive and easy to customize, so you may find yourself trying several variations. If you do, come back and share your favorites or new flavor ideas.
Dark Chocolate, Roasted Hazelnut, and Dried Cherry Bites
This Dark Chocolate, Roasted Hazelnut, and Dried Cherry Bites recipe proves a showstopping edible treat doesn’t need to be complicated. Four ingredients and no baking: in 15 minutes you’re done.
Servings: 20 bites
Author: Marie Asselin
Ingredients
- 6 oz (about 1 cup / 170 g) bittersweet chocolate chips (choose 70% cocoa for a dairy-free option)
- 1 tsp (5 ml) vegetable oil
- ½ cup (125 ml) hazelnuts, roasted, peeled, and very coarsely chopped
- ½ cup (125 ml) dried cherries, whole or coarsely chopped
Instructions
- Line a baking sheet with parchment or wax paper. Melt the chocolate chips in a double boiler or in the microwave at low power, stirring until smooth. Stir in the vegetable oil until incorporated.
- Add the chopped hazelnuts and dried cherries, folding with a spatula until all pieces are coated in chocolate.
- Drop the mixture by teaspoonfuls onto the prepared baking sheet. Refrigerate until the chocolate sets. Store the bites in an airtight container in the refrigerator for up to two months. Bring to room temperature before serving.
- Recipe adapted from Lou Seibert Pappas, The Christmas Candy Book.
Notes
For a festive finish, dust the bites with a little edible glitter while the chocolate is still soft.
Variations
- Toasted almonds and dried apricots
- Macadamia nuts and dried figs
- Toasted pecans and candied orange
- Milk chocolate with 1/3 cup (80 ml) unsweetened coconut flakes, 1/3 cup dried apricots, and 1/3 cup candied ginger
- White chocolate with pistachios and dried cranberries
Did you make this?
Tell me how it turned out! Leave a comment or share a photo on Instagram and tag @foodnouveau.