Preparation:
Butter a baking sheet and line with waxed paper
In the top pan of a double boiler or in a heatproof bowl, combine the
chocolates. Place over barely simmering water. Stir until melted and
smooth. Stir 1/2 cup of the nuts and 1/2 cup of the cherries into the
chocolate. Pour the chocolate onto the prepared baking sheet, tilting to
spread slightly. Sprinkle with the remaining nuts and cherries.
Refrigerate, uncovered, for about 1 hour.
Gently peel the candy from the waxed paper. Then, holding the candy with the waxed paper (to prevent fingerprints), break the chocolate into large, irregular pieces. Store in an airtight container in the refrigerator for up to 2 weeks.
Note: Chopped toasted almonds or walnuts may be substituted.
Prep time: 20 minutes plus 1 hour for chilling
Cooking time: 5 minutes |
