The higher the percentage of cacao, the less added sugar in the chocolate. Bittersweet chocolate is in the 70% cacao range, and semisweet is about 60% cacao. Dark chocolate tends to be above 70% cacao. This recipe does not call for milk chocolate, which contains more sugar as well as dairy. In other words, if you want a sweeter dessert, you can use semisweet chocolate and candies as toppings. If you enjoy the bitter-sweet treats, use bittersweet or dark chocolate, and nuts or dried fruit. Nutrition facts provided are based on semisweet chocolate, and do not include nutrition information for any toppings.
Ingredients
Chocolate
- 3 oz (about ½ cup) bittersweet, semisweet or dark chocolate
Toppings
- chopped nuts, unsweetened coconut flakes, crushed mint candies or candy canes
Instructions
Step 1
Melt the chocolate using one of the methods below.
Step 2
Method 1: Microwave chocolate in a small, microwave-safe bowl on medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval.
Step 3
Method 2: Place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted, making sure not to let water splash into chocolate.
Step 4
Spread on waxed paper and add desired toppings. Let cool.
Step 5
Break into pieces. Store in an airtight container.