Neely's Chunky Chocolate Delight
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 524
- Total Fat
- 38
- Saturated Fat
- 18
- Carbohydrates
- 51
- Dietary Fiber
- 6
- Sugar
- 41
- Protein
- 7
- Cholesterol
- 37
- Sodium
- 117
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
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
- 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.