Fruit and Nut Homemade Chocolates Recipe
Delight in these easy-to-make Fruit and Nut Homemade Chocolates, combining rich dark chocolate with toasted nuts, dried cranberries, pumpkin seeds, and candied ginger. Perfectly portioned in bite-sized treats, they offer a deliciously crunchy and fruity snack or gift, set quickly with no tempering required.
- Prep Time: 6 minutes
- Cook Time: 5 minutes
- Total Time: 11 minutes
- Yield: 30 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chocolate Base
- 12 ounces dark chocolate (melted)
Nuts and Seeds
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 3 tbsp pumpkin seeds
Fruits and Extras
- 1/2 cup dried cranberries (or dried fruit of choice)
- 2 tbsp diced candied ginger
Instructions
- Toast Nuts: Preheat your oven to 350°F. Spread chopped walnuts and pecans on a baking sheet and toast for 5 minutes to enhance their flavor. Remove and set aside to cool.
- Prepare Fruit and Ginger: Chop the dried cranberries (or your choice of dried fruit) and candied ginger into small chunks. Set aside with the toasted nuts.
- Melt Chocolate: Place the dark chocolate into a microwave-safe measuring cup. Microwave at half power for 1 minute, then stir thoroughly. Continue microwaving in 15-second increments, stirring in between, until the chocolate is fully melted and smooth with no lumps.
- Prepare Molds: Lightly spray small silicone ice cube trays with non-stick baking spray to prevent sticking.
- Assemble Chocolates: Pour the melted chocolate evenly into the silicone trays. Sprinkle the toasted nuts, dried fruit, pumpkin seeds, and candied ginger over the top, pressing gently to embed them into the chocolate.
- Chill and Set: Refrigerate the trays for about 2 hours until the chocolates are completely set and firm.
- Unmold and Store: Carefully pop the chocolates out of the silicone trays. Store them in an airtight container. They can be kept at room temperature or refrigerated for a longer shelf life.
Notes
- Use any dried fruit of your choice such as apricots, cherries, or blueberries for variation.
- Ensure chocolate is smoothly melted to avoid grainy texture.
- Silicone molds are preferred for easy removal; alternatively, use lined mini muffin tins.
- Store chocolates away from heat and sunlight to prevent melting or bloom.
- Optional: sprinkle a pinch of sea salt on top before chilling for a sweet-salty flavor.
