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White Chocolate Fruit and Nut Hearts
Photo by: Kevin Hewitt |
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Serving(s) |
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10 to 20 pieces |
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| General Category : Candies and Confections |
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| Food Group : Fruits, Nuts, Chocolate and Sweets |
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| Preparation Method : Boil/Simmer |
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| Other Criteria : Valentine's Day |
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| This is a very easy and attractive Valentine's chocolate. Specialty kitchen shops sell sets of heart-shaped cookie cutters that will give you different sizes. If you don't have a set of heart cutters, spread the chocolate out as a slab; let cool and cut out hearts with cutter. Remelt scraps; repeat, if necessary. |
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Ingredients
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1/4 cup (60 mL) chopped pistachio nuts |
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10 oz (300 g) white chocolate, chopped |
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1/4 cup (60 mL) each dried cherries, cranberries and apricots, chopped |
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Preparation
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Using tea towel, rub off as much pistachio skins as possible; chop nuts coarsely. In small heatproof bowl set over saucepan of hot, not boiling, water, melt chocolate. Stir in cherries, cranberries, apricots and nuts.
Place heart-shaped cookie cutters on parchment paper–lined metal tray. Spoon mixture into cutters until at least 1/3 inch/8 mm thick. Let cool in refrigerator until set. Remove from cutters (warm outside of cutters with hands and push out chocolates). Repeat with remaining chocolate mixture.
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Nutritional information
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| Per each of 20 pieces: about 100 cal, 1 g pro, 5 g total fat (3 g sat. fat), 13 g carb, 1 g fibre, 1 mg chol, 13 mg sodium. % RDI: 3% calcium, 1% iron, 1% vit A, 1% folate. |
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Source
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Homemakers Magazine: February/March 2007
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