Elegant chocolate buttons, displayed on plates or trays, are ideal as part of a holiday dessert buffet. Serve right out of the fridge to avoid melting.
- Portion size 35 servings
- Credits : Canadian Living: Holiday 2012
- 8 oz bittersweet chocolate chopped
- 2 tablespoons shelled pistachios coarsely chopped
- 2 tablespoons diced dried apricots
MethodIn heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool for 5 minutes.
Drop chocolate by level 1 tsp, about 1 inch (2.5 cm) apart, onto parchment paper–lined baking sheet. Sprinkle 2 pieces each of the pistachios and apricots onto each disc. Refrigerate until firm, about 30 minutes.
Gently peel buttons off paper; transfer to serving platter. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts Per piece: about
- Fibre 1 g
- Sodium 3 mg
- Sugars 3 g
- Protein 1 g
- Calories 41.0
- Total fat 3 g
- Potassium 47 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 3.0