Chocolate Fruit Clusters Recipe
Ingredients
| Butter | 30 Gram | |
| Cooking chocolate | 185 Gram | |
| Grand marnier | 1 Teaspoon | |
| Ginger | 30 Gram | |
| Hazelnuts | 30 Gram, roasted | |
| Dried apricots | 30 Gram | |
| Pitted dates | 3 | |
| Sultanas | 1/4 Cup (16 tbs) |
Directions
Finely chop ginger, coarsely chop hazelnuts, finely chop apricots and dates, rinse sultanas under hot water and pat dry.
Combine fruit and nuts in a mixing bowl.
Combine chopped chocolate, butter and Grand Marnier in top of double saucepan over simmering water; stir until chocolate and butter melt.
When melted, pour over fruit mixture in bowl, stir to coat well.
Drop by teaspoonfuls onto greased oven trays.
Refrigerate.
Combine fruit and nuts in a mixing bowl.
Combine chopped chocolate, butter and Grand Marnier in top of double saucepan over simmering water; stir until chocolate and butter melt.
When melted, pour over fruit mixture in bowl, stir to coat well.
Drop by teaspoonfuls onto greased oven trays.
Refrigerate.
Chef
