Cherry & Almond Chocolate Puddles
Chocolate Puddles are a super easy, delicious treat to make, either for snacking on or for giving as gifts. They can be easily customised to include your favourite flavours, but these ones feature dried cherries and almonds.
Servings 60 puddles
Equipment
- candy thermometer (see Note 1).
Ingredients
To make the dark chocolate puddles:
- 100 g dark chocolate (I used 54% dark chocolate).
- 30 dried cherries
- 30 whole almonds
To make the milk chocolate puddles:
- 100 g milk chocolate (I used 32% milk chocolate).
- 1 small handful dried cherries, finely chopped.
- 1 small handful flaked almonds
Instructions
To make the dark chocolate puddles:
- Temper the dark chocolate using your favourite method (or the method detailed in the post above).
- Place small spoonfuls of the chocolate onto a tray lined with baking paper, leaving about 2-3cm between each dollop.
- Once you've used up all of the chocolate, give the whole tray a little jiggle, or tap it gently on the work surface to smooth out the surface of the puddles.
- Quickly press one almond and one dried cherry onto each chocolate puddle.
- Set the tray aside at room temperature for about an hour, until the puddles are completely set and you can easily peel them off the baking paper. Enjoy immediately, or transfer to an airtight container and store at room temperature.
To make the milk chocolate puddles:
- Temper the milk chocolate using your favourite method (or the method detailed in the post above).
- Place small spoonfuls of the chocolate onto a tray lined with baking paper, leaving about 2-3cm between each dollop.
- Once you've used up all of the chocolate, give the whole tray a little jiggle, or tap it gently on the work surface, to smooth out the surface of the puddles.
- Working quickly, scatter the chopped, dried cherries and the flaked almonds over the chocolate puddles, making sure each puddle has a bit of cherry and almond.
- Set the tray aside at room temperature for about an hour, until the puddles are completely set and you can easily peel them off the baking paper. Enjoy immediately, or transfer to an airtight container and store at room temperature.
Notes
- I like to use an infrared thermometer for this, because it stays clean and chocolate-free, which makes clean up a lot easier, but you can use your favourite candy thermometer.