Chocolate Covered Cranberry And Almond Bunches Recipes

CHOCOLATE ALMOND & CRANBERRY CLUSTERS

Steps:

• In a medium saucepan bring 1 inch of water to the boil. Reduce to a simmer then place a heatproof glass or metal bowl over the top of the saucepan.
• Add the chocolate and coconut oil into the bowl, stirring constantly until it is all slowly melted.
• Add in the maple syrup and vanilla essence. Stir until all combined. Remove chocolate from the heat and let cool for 10 minutes. It should slightly thicken during this time.
• Stir the almonds and dried cranberries into the chocolate. Line a baking tray with parchment/baking paper. Spoon mounds onto the prepared baking tray. Sprinkle with sea salt as desired.
• Place the chocolate clusters in the refrigerator for 30 minutes until set.
• Store the clusters in an airtight container in the fridge for up to 1 week.

CHOCOLATE COVERED CRANBERRY AND ALMOND BUNCHES

Steps:

• In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes.

CRANBERRY ALMOND CHOCOLATE BARS WITH TANGERINE ZEST

Steps:

• Preheat oven to 400 degrees F.
• Line a 13 by 9-inch baking pan with aluminum foil.
• Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10 to 15 minutes.
• Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest.
• Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars.

CHOCOLATE ALMOND CAKE WITH SUGARED CRANBERRIES

Steps:

• Make the sugared cranberries: Bring 3/4 cup granulated sugar and 3/4 cup water to a simmer in a medium saucepan. Cook, stirring, until the sugar dissolves, about 2 minutes. Put the cranberries in a large bowl and pour the sugar syrup over them; let sit 1 hour. Whisk the remaining 3/4 cup granulated sugar with the cardamom in a large bowl. Drain the cranberries, add to the spiced sugar and toss to coat. Spread the cranberries and sugar on a rimmed baking sheet. Let sit, rerolling the cranberries in the sugar occasionally until dry, 2 to 3 hours.
• Meanwhile, make the cake: Preheat the oven to 325 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat the parchment with cooking spray. Whisk the all-purpose flour, almond flour, baking powder, baking soda, salt, allspice and cardamom in a large bowl; set aside. Put the cocoa powder in a separate large bowl. Heat 1 cup water in a small saucepan until almost simmering; pour over the cocoa powder and whisk until smooth. Set aside until slightly cooled, about 10 minutes.
• Add the eggs to the cocoa mixture and beat with a mixer on medium-high speed until just combined. Add the granulated sugar, buttermilk, vegetable oil and vanilla; beat until combined. Reduce the mixer speed to low; gradually add the flour mixture, then increase the speed to medium and beat until smooth, about 1 minute. Divide the batter evenly between the cake pans; lightly tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then invert the cakes onto the rack to cool completely. Remove the parchment. (The cake layers can be made 1 day ahead; let cool, then wrap tightly in plastic wrap.)
• Make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until just combined. Add the vanilla and almond extracts; increase the mixer speed to high and beat, scraping down the side of the bowl, until creamy, about 3 minutes. Add the milk and almond liqueur; beat until light and fluffy, 1 to 2 more minutes.
• Halve 1/2 cup of the sugared cranberries. Place one cake layer on a plate or cake stand. Spread with 1 cup frosting, then sprinkle with the halved cranberries. Top with the second cake layer. Cover the top and sides of the cake with the remaining frosting. Top with the remaining sugared cranberries.

DARK CHOCOLATE COVERED CRANBERRIES

Steps:

• 1. Wash, pick off stems and toss any cranberries that aren't perfect. Dry on kitchen towel or paper towel, using another one to gently rub them around to completely dry them. Chocolate won't stick to wet berries. When berries are room temp and dry. Go to next step.
• 2. Line 2 cookies sheets with edges with plastic wrap, not waxed paper.
• 3. Melt chocolate completely over double boiler.
• 4. Add dry, room temp cranberries to chocolate. Quickly toss them to cover them with chocolate. Drop by 3 covered cranberries each on cookie sheets and refrigerate or put outside in cold temp. until set up. Refrigerate until ready to serve.
• 5. They taste best, stay crisp and pop when you bite them if kept cold, so unless it's the only thing you're serving and it will be eaten quickly, you'll need to either put an ice pack of some kind under the serving bowl or put the bowl inside a slightly larger bowl that has ice cubes in it.

CHOCOLATE COVERED CRANBERRIES

Steps:

• Melt chocolate chips and shortening over low heat, stirring frequently until melted.
• Dip cranberries in chocolate with toothpick until coated.
• Place on wax paper.
• Refrigerate until firm.
• Enjoy!