Friday, February 13, 2015

Cherry Almond Chocolates


1 bag white chocolate candy melts (I used Ghirardelli)
1 c. dried cherries
1/2 c. slivered almonds
Small silicone candy mold (I used hearts for Valentines Day)
Edible Glitter

Cut three candy melts in half and place in one mold section, and repeat for the remaining molds. Microwave for 1 1/2 minutes on 50% powder. Check to see if the chocolate is melted, if not, keep heating at 25 second intervals on 50% powder. Place 2 dried cherries and a few slices of almonds in the melted chocolate. Sprinkle with edible glitter. Refrigerate for 15 + minutes until the chocolate is set. Flip the mold over and using your finger, push the chocolate gently out of the mold. Refrigerate the chocolates until needed.

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