A fun little Sunday kitchen project - Chocolate Coins! I actually made these for the holidays but think they are appropriate all year long, it is chocolate after all.
Pistachio-Apricot
Chocolate Coins
Adapted from magazine recipe
1/2 cup
vegan semisweet chocolate cips
2 teaspoons
vegan shortening
chopped
pistachios
chopped
apricots
Melt chocolate chips with shortening in the microwave. I put in twice at 30 seconds a
pop. Stir around until smooth. Spoon into 1 - 1/2”” circles (about 20)
on an oiled parchment lined baking sheet.
Let cool slightly, then top with chopped pistachios and candied orange
peel. Refrigerate until firm.
***Make sure the chocolate doesn’t set too much before
adding the topping or they will fall off when cooled.
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