Chocolate Cherry Fudge Drops
Chocolate Cherry Fudge Drops might be just the hor d'oeuvre you are searching for. For 41 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 103 calories, 2g of protein, and 6g of fat per serving. This recipe serves 18. Several people made this recipe, and 226 would say it hit the spot. A mixture of almonds, egg, rice flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Go Dairy Free. Overall, this recipe earns a rather bad spoonacular score of 13%. If you like this recipe, you might also like recipes such as Fudge Drops, Crunchy Fudge Drops, and Meringue Fudge Drops.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 4 minutes
Ingredients:
1/4 cup Sliced Almonds
1/8 Teaspoon Baking Powder
1/3 cup Chocolate Chips or Dark Chocolate Chunks (I chopped up some more dark chocolate)
1 Tablespoon Coconut Oil, Palm Shortening, or Dairy-Free Margarine (I used coconut oil)
4 Ounces Dark Chocolate, chopped
1/2 cup Dried Cherries, chopped
1 Large Egg
1/2 Tablespoon Tapioca or Potato Starch
1-1/2 Tablespoons Brown or White Rice Flour
1/3 cup Sugar
1/2 Teaspoon Vanilla Extract
Equipment:
microwave
bowl
whisk
measuring spoon
baking sheet
wire rack
Cooking instruction summary:
Preheat your oven to 350ºF and line two baking sheets with parchment paper or silicone baking mats.You can melt the dark chocolate with the oil in a double broiler, but I use the lazy method: Heat the chocolate and oil in a medium-sized bowl in the microwave, on high for 60 seconds. Remove and whisk the chocolate vigorously. If the chocolate isn’t quite melted, zap it for another 15 seconds, and whisk again, until smooth.Let the chocolate cool, if needed, for a couple of minutes, then whisk in the egg, sugar, flour, starch, baking powder, and vanilla until smooth.Stir in the chips or chunks, cherries, and almonds.If the mixture is still a little thin, let it cool for another 5 minutes. It continues to thicken as it cools. You don’t want it to get too thick, just thick enough to scoop and so that it doesn’t run all over the baking sheet.Scoop the dough by the tablespoonful (I literally used a tablespoon measuring spoon), into mounds on your prepared baking sheet.Bake the cookies for 10 to 12 minutes, or until the edges are firm and the tops lose most of their shine and look cracked.Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack.
Step by step:
Preheat your oven to 350ºF and line two baking sheets with parchment paper or silicone baking mats.You can melt the dark chocolate with the oil in a double broiler, but I use the lazy method
1. Heat the chocolate and oil in a medium-sized bowl in the microwave, on high for 60 seconds.
2. Remove and whisk the chocolate vigorously. If the chocolate isn’t quite melted, zap it for another 15 seconds, and whisk again, until smooth.
3. Let the chocolate cool, if needed, for a couple of minutes, then whisk in the egg, sugar, flour, starch, baking powder, and vanilla until smooth.Stir in the chips or chunks, cherries, and almonds.If the mixture is still a little thin, let it cool for another 5 minutes. It continues to thicken as it cools. You don’t want it to get too thick, just thick enough to scoop and so that it doesn’t run all over the baking sheet.Scoop the dough by the tablespoonful (I literally used a tablespoon measuring spoon), into mounds on your prepared baking sheet.
4. Bake the cookies for 10 to 12 minutes, or until the edges are firm and the tops lose most of their shine and look cracked.
5. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack.
Nutrition Information:
covered percent of daily need
