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Ingredients:
1 pound semisweet chocolate, finely chopped
1 pound cashews (lightly salted)
1 cup dried cherries, chopped
1 cup thin pretzel sticks, chopped
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Instructions:
Melt the chocolate in the top of a double boiler or in a microwave. Don't allow the chocolate to get too hot. Keep stirring until it is smooth and just melted. Add in all the other ingredients and stir until they are all covered in chocolate. Cover a sheet pan with parchment paper and pour out the mixture. Smooth out with a spatula to a thickness of 1/4 inch. Once the chocolate has hardened, you can break it into chunks for serving or to put into gift packages.
Feel free to use your own favorite flavor combinations such as raisins and peanuts, toasted almonds and coconut, macadamia nuts and chopped, candied pineapple or even a teaspoon of pure chili powder and toasted pepita seeds.
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Ingredients:
4 ounces semisweet chocolate, chopped
3 egg yolks
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup half-and-half
Garnish:
Sweetened whipped cream
Chopped toasted almonds
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Instructions:
Put all ingredients except the half-and-half into a blender and run on high until the chocolate is finely chopped and everything is well-mixed. Heat the half-and-half until it is almost to the boiling point. With the blender on low speed, slowly pour in the milk and blend until smooth, around 1 minute. Pour into six 2-ounce pot-de-crème cups or small demitasse cups. Cool and then cover and refrigerate for several hours or overnight. Serve with a dollop of whipped cream and a sprinkling of chopped nuts.
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