Looking for a quick and easy dessert treat? These Chocolate Clusters require almost no cooking at all! Annie Mae, the lady who worked for my parents for over 60 years, was always looking for ways to satisfy my Mother’s yearning for candy. It was a daunting task; because Mom was lactose intolerant in an era before dairy free ingredients were so easily found. These Chocolate Clusters were the perfect after dinner treat for Mom and are perfect for Tu b’Shevat, Valentines Day or frankly-any time at all. Make a double batch. They will disappear in seconds!
If anyone in your group is allergic to nuts, substitute them with toasted sunflower seeds or leave them out completely. For another chocolate dessert where I’ve substituted dried fruit for nuts, try my Chocolate Chip Apricot Brownies.
By February 3, 2015Published:
- 24 clusters
- 1 cup dried fruit chopped: apricots, craisins, raisins, dates, figs, pomegranate arils
- 1 cup nuts chopped: pecans, walnuts, almonds
- 10 ounces semi-sweet chocolate non-dairy
- 2 teaspoons liqueur flavor of your choice
- 1 medium saucepan with cover
- pan with at least 2 inch sides large rnough to hold saucepan
- wooden spoon
- waxed paper
- Mix dried fruit and nuts together in mixing bowl.
- Place chocolate in saucepan. Place saucepan in another pan holding two inches of hot water. Cover saucepan. Remove cover after three minutes and check chocolate. Stir with wooden spoon. It should be smooth and creamy without lumps. If it isn't, replace tepid water with more hot water, cover and wait another one or two minutes. Remove cover and stir again. Add liqueur and stir well.
- Lay a large sheet of waxed paper on a flat surface. Add chopped fruit and nuts to warm chocolate. Drop by tablespoonful onto waxed paper. If you're in a relatively cool room or using frozen nuts, the clusters will harden immediately. Refrigerate them if your kitchen is very warm. Enjoy!