Lightly spray 28 (1-1/4 x1-in.) molds in flexible plastic ice cube trays with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A fast, fun prep method lets you customize dark chocolate treats for any guest.
Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (9-oz.) pkg. Lily’s no-sugar-added dark chocolate baking chips | ||
| 1 c. Hy-Vee miniature marshmallows | ||
| ¼ c. Hy-Vee natural sliced almonds | ||
| 3 tbsp. finely chopped crystallized ginger |
Things To Grab
- Hy-Vee nonstick cooking spray
- Medium microwave-safe bowl
- Disposable pastry bag
Directions
Microwave baking chips in a medium microwave-safe bowl on HIGH at 15-second intervals until melted, stirring each time. Spoon chocolate into a disposable pastry bag. Cut off 1/4-in. tip on end of pastry bag.
Pipe chocolate into prepared molds of ice cube trays, filling just until bottom of each mold is lightly coated with chocolate. Immediately press 3 marshmallows slightly into each section of chocolate. Drizzle with remaining melted chocolate.
Firmly tap filled ice cube trays on work surface a few times to compact ingredients. Garnish with almonds and crystallized ginger. Freeze for 10 minutes or until chocolate is set. Let stand at room temperature for 5 minutes. Pop chocolates out of ice cube trays before serving. If necessary, use the tip of paring knife to release. Store in covered container in refrigerator up to 1 week. Serve at room temperature.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 15g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%