Looking for a no-bake holiday dessert? This Dark Chocolate Bark is easy to make, customizable, and can be made in advance! [Reprinted from Friendsgiving (William Morrow, 2017)]
- ¾ cup raw hazelnuts (See Note)
- 7 ounces dark chocolate (2 standard-size bars), roughly chopped
- ¼ cup dried cranberries
- ½ teaspoon coarse sea salt
- ¼ teaspoon cayenne pepper
- Preheat the oven to 350°F.
- Place the hazelnuts on a baking sheet and roast for 8 to 10 minutes, until golden brown and fragrant. Set aside to cool. (If your hazelnuts still have the skins on, place them on one end of a kitchen towel and cover with the other end. Roll them under your palms to remove the skins – it’s okay if all the skins don’t come off; discard the skins.)
- Meanwhile, bring about 2 inches of water to a simmer in a medium pot. Set a dry heatproof bowl over the pot, making sure the water is not touching the bottom of the bowl. Place the chocolate into the bowl and let it melt slowly, stirring occasionally, keeping the water at a bare simmer.
- Roughly chop the hazelnuts. Line a baking sheet with parchment paper and arrange the hazelnuts on top in a single layer. Pour the chocolate over the top. Chill for about 10 minutes, until the chocolate is slightly firm but still sticky. Sprinkle with the cranberries, salt, and cayenne. Chill until completely set, 30 minutes to 1 hour.
- Break the bark into pieces and serve. (The bark can be made up to 5 days in advance and stored in the fridge in an airtight container between layers of parchment paper).
Although you can buy pre-roasted hazelnuts, freshly roasted nuts make this bark that much more special. “Blanched raw hazelnuts” are best because the skins have already been removed. If you can’t find blanched nuts, you may remove the skins by rolling freshly roasted hazelnuts under your palms in a kitchen towel (step #3 above).
- Serving Size: 1/12 of the recipe
- Calories: 135
- Carbohydrates: 11.1 g
- Fiber: 2.8 g
- Protein: 2.4 g