Neely's Chunky Chocolate Delight

Total Time:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 ounces bittersweet chocolate, chopped
  • 6 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 2 tablespoons corn syrup
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon table salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup dried tart cherries
  • 1 cup shelled pistachios
  • Edible gold leaf, for garnish
Directions
Watch how to make this recipe.
  • Line a 13 by 9-inch pan with foil, leaving 2 "handles" extended from the sides.

  • Add the chocolate to a glass bowl set over simmering water. Stir constantly to melt the chocolate. Add the heavy cream, corn syrup, butter, salt, and cayenne. Stir until smooth and remove from the heat.

  • Add the cherries and pistachios and stir to incorporate. Pour the mixture into the prepared pan and smooth out the mixture evenly with a rubber spatula. Sprinkle with the edible gold leaf on top. Refrigerate for at least 1 hour to firm up.

  • Once the chocolate is firm, remove it from the pan, using the foil handles to lift it. Remove the foil from the bottom and cut the chocolate into chunks on a plastic cutting board with a sharp knife.

  • Sprinkle with more edible gold leaf for garnish and package in metallic take-out boxes for guests to take home.


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    This recipe is featured in:

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