We make our treats in very small paper baking cups; the bottom is 1 inch in diameter and the top is about 2 inches. Each one holds about 2 ½ tablespoons. I find this size to be quite enough for a dessert or snack, but they can be made in larger paper or aluminum cups.
Ingredients
- 8 ounces chopped bittersweet chocolate
- 12 blueberries
- 3 to 4 ripe strawberries, cut into wedges
- About ¼ cup nuts and seeds, such as almonds, walnuts, pumpkin seeds (pepitas) and/or pistachios
- 1 to 2 sprigs mint
Method
- Arrange 12 small paper baking cups on a small baking sheet.
- Put the chocolate in a microwavable bowl and microwave for 1 minute. Let rest for 30 seconds, stir, place back in the microwave for another minute and then stir again. It should be completely melted and smooth. If it isn’t, continue in the microwave in 30 second increments, stirring between.
- Pour a generous tablespoon of the chocolate into each cup. Tap the bottom of the pan on the work surface to smooth the tops of the chocolate. Arrange the berries, nuts, and mint leaves on top, gently pressing them into the chocolate. Refrigerate until set, about 1 hour, or until ready to serve.
- Peel the paper cups off the hardened chocolate and arrange the treats on a dessert plate or small platter to serve.
My granddaughter, Shorey, and I have been making chocolate desserts together since she was four years old. She loves chocolate in any form. These treats are great for the holidays, birthdays, and other special occasions, varied to your liking. We used dark chocolate, but you could use semisweet, milk or even white chocolate. You can also vary the nuts, use other berries or dried fruits.