- 1 cup whole roasted almonds, coarsely chopped
- 1/2 cup dried cherries, coarsely chopped or try dried blueberries
- 6 oz. dark or bittersweet chocolate (70% cocoa solids), finely chopped
In a medium bowl, toss together chopped almonds and cherries. Line a baking sheet with wax or parchment paper. Melt half of chocolate in top of double boiler over simmering water, over very low heat. Stir in remainder of chocolate till melted. Remove top pan with chocolate. Place over a bowl of warm tap water as you make the clusters.
Stir nut and fruit mixture into chocolate. Spoon out 1/2 tablespoon size clusters of chocolate mixture onto baking sheet leaving one inch between each cluster. Place in refrigerator to cool and set. About 15 minutes. Serve or store clusters at room temperature.
Yields 24 clusters