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.
Equipment
- 2 12-cup large muffin tins (you will need 17 cups)
- 1 tbsp measuring spoon
- 17 muffin liners
Ingredients
- 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
Instructions
- 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.
Notes
Store in the refrigerator.