Chocolate and Dried Fruit Crunchies are delightful chocolates so delicious and crunchy that you can’t stop at just one, lots of dried fruit coated in chocolate, garnished with pistachio flour, dried fruit, or toasted bits.
It’s an idea for the Christmas season, to include alongside all the other sweets, great for nibbling after lunch or dinner, to accompany coffee, a card game night with friends, or to wrap as a gift package.
Prepare them, it’s a simple recipe even though it requires some steps… in no time you’ll see the tray empty!!!
Also take a look at the list of my Christmas sweets collection
TRY THESE VARIATIONS TOO
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 25 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Chocolate and Dried Fruit Crunchies
- 7 oz mixed dried fruit
- 5.3 oz dark chocolate
- 1 rum flavor vial
- to taste pistachio flour
- 2.8 oz white chocolate
Tools
- 1 Baking Tray
- 1 Oven
- 1 Frying Pan
- 1 Stovetop
- 1 mixer
- 1 Chocolate Mold
- 1 Small Bowl
- 12 Cupcake Liners
Preparation for Chocolate and Dried Fruit Crunchies
In a baking tray, place all the dried fruit (hazelnuts, almonds, pistachios, cashews), toast it in the oven with the grill for a few minutes, turning during cooking, it should be golden.
Then pour them into the Thermomix or another processor and grind them coarsely with just a few spins at speed 3. You can also crush them with a meat tenderizer; they should not be finely powdered but like coarse crumbs.In a non-stick frying pan, melt the dark chocolate slowly on the stovetop, add the dried fruit crumbs, mix the ingredients well, pour in the rum or vanilla essence according to your taste, mix well, and then pour onto a sheet of baking paper.
Here you can create the shapes you like most, like stars or rounds in cupcake liners, use your hands to form balls and place them in paper liners, put others in silicone star molds, or make them by hand with a mold.
Once you’ve made the shapes, put them in the fridge for 10 minutes to harden the chocolate.
After the necessary time, take them out of the fridge and remove all the crunchies from their containers. If you prefer them plain, they can also be served as is, or for an extra touch, garnish them with white chocolate and dried fruit crumbs.
In a small glass bowl, melt the white chocolate in a bain-marie or for a few minutes in the microwave, dip some of the crunchies, decorate them to your liking with pistachio flour, hazelnut crumbs, or whole hazelnuts, alternate colors as you like.
Let the coating cool and harden, then you can serve your crunchies.
For more themed recipes, click
chocolate balls with wafer – assorted filled chocolates – heart-shaped filled chocolates
Anna advises…
Store the crunchies in the fridge, wrapped in plastic wrap or in a container with a lid; they keep well for many days, staying nice and firm and crunchy.
This article contains multiple affiliate links.
