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Chocolate Bark with Pumpkin Seeds and Cherries
Host gift? holiday gift? Cookie exchange? Make these! There are pre-portioned, easy and of course delicious. The secret to these little gems is in the chocolate. Make sure you are using best quality 70% chocolate (my personal favourite is Callebaut). Also, make the effort to get unsweetened dried cherries… it’s totally worth it!
3-ingredient chocolate bark with pumpkin seeds and cherries
This is the perfect holiday treat! Make a bag and give it as a host gift, serve it at the end of a holiday dinner or simply when you are in the mood for chocolate! They are pre-portioned so you know exactly what you are getting.
- 2 12-cup large muffin tins (you will need 17 cups)
- 1 tbsp measuring spoon
- 17 muffin liners
- 300 g 60-70% chocolate, chopped
- ¼ cup pumpkin seeds, preferably roasted
- ¼ cup dried cherries or cranberries
- ½ tsp flaked sea salt, such as Maldon or Fleur de Sel
- Line 17 muffin cups with liners.
- Make a double boiler: Fill a medium-size pot halfway with water, place over medium heat. Place chopped chocolate in a medium-size heat-proof bowl, one that is slightly LARGER than the circumference of the pot (I use a Pyrex bowl over the pot with water). The chocolate will begin to melt; as it melts, stir it a little so that all the pieces get equal treatment. Make sure that the water is on a slow boil—you don’t want to get ANY steam or water in the chocolate because it will cause the chocolate to separate.
- When the chocolate is melted and still warm, put 1 tablespoon of chocolate into each of the 17 cups; you will have exactly enough.
- Distribute the pumpkin seeds evenly over each cup. Distribute the dried cherries or cranberries over each cup, about 3 cherries or cranberries per cup.
- Put muffin tins in the refrigerator to harden. When the chocolate is mostly firm, sprinkle with the flaked salt.
Store in the refrigerator.