Based on the traditional French confection mendiants, the combination of chocolate-enrobed crunchy nuts and sweet dried fruit hits the dessert spot without the calorie overload.
Kids in action
Hand over the job of spreading the chocolate disks and scattering on the toppings. But it’s an adult decision about who gets to clean the bowl of the last remnants of melted chocolate goodness.
Tip
Alternative toppings can include everything from coconut flakes or pomegranate seeds to chopped almonds or sliced dried apricots.
Free-Form Chocolate Clusters
Ingredients
- 1/4 cup (60 mL) roughly chopped pistachios
- 1/4 cup (60 mL) chopped dried figs
- 2 tsp (10 mL) orange zest
- 3 oz (85 g) semisweet chocolate, finely chopped
Nutrition
Per serving:
- calories125
- protein2g
- fat8g
- saturated fat3g
- trans fat0g
- carbohydrates13g
- sugars9g
- fibre2g
- sodium2mg
Directions
01
Line baking sheet with parchment paper or silicone baking mat. In small bowl, combine pistachios, figs, and orange zest.
02
In small glass or stainless steel bowl set over pot of barely simmering water (make sure water does not touch bottom of bowl) place 2 oz (57 g) chopped chocolate. Heat, stirring often, until chocolate is about three-quarters melted. Remove bowl from heat and stir in remaining chocolate until melted.
03
Alternatively, microwave 2 oz (57 g) chocolate in bowl at 50 percent power, stirring once, until about three-quarters melted, 45 to 60 seconds. Stir in remaining chocolate until everything is melted. If needed, continue microwaving at 50 percent power in 5-second bursts until fully melted.
04
Working swiftly, place 1 tsp (5 mL) melted chocolate on baking sheet and use back of spoon to spread out into disks about 2 in (5 cm) wide. Repeat with remaining chocolate, spacing 2 in (5 cm) apart (you should get 12 chocolate disks).
05
Sprinkle pistachio mixture over chocolate rounds and press gently to adhere. Chill in refrigerator until chocolate is firm, about 30 minutes. Carefully peel chocolate off sheet before serving.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
