Somehow we always associate Mother’s Day with sweet treats: a box of chocolates perhaps, some cookies or a tall, impressive cake.
Here’s a sweet treat that will surely make this coming Mother’s Day special: nuts and chocolate clusters. With only six ingredients and just a few steps in the procedure, this recipe can easily be prepared by children for their moms—or vice versa.
Creamy Chocolate and Nut Clusters
½ c all-purpose cream
2 c semisweet chocolate chips (one 12-ounce package)
1 tsp vanilla extract
3/4 c roughly chopped cashew nuts
3/4 c roughly chopped cornflake cereals (optional)
Rainbow sprinkles
In a large, thick saucepan, heat the all-purpose cream until bubbles form around the sides (do not bring to a boil). Remove from heat. Add the chocolate chips then cover the saucepan for two minutes to let the chocolate melt.
Remove the cover from the pan. Add the vanilla extract then stir the mixture until the chocolate melts completely and the mixture is smooth.
Add the cashew nuts and cornflake cereals (if desired) and stir to mix. Chill in the refrigerator for about 15 minutes or until the mixture is slightly firm. Meanwhile, line a cookie sheet or large aluminum tray with nonstick baking paper.
Scoop the mixture into one tablespoon mounds onto the lined cookie sheet or tray. Chill in the refrigerator until well set. Transfer each mound of chocolate cluster into cupcake paper holders or candy liners. Chill until ready to serve. Just before serving, top with rainbow sprinkles.
Cook’s tips:
For easier melting of the chocolate chips, make sure the chips are at room temperature before adding them to the all-purpose cream.
Use unsalted cashew nuts.
Keep the finished product in the refrigerator until ready to serve.
For a nice presentation, arrange the chocolate clusters in a gift box or a decorative tin.
Erratum: Sweet Serendipities makes only moist chocolate cake mix, not chocolate frosting, as mentioned in last week’s DIY column. The premix chocolate icing used for the cake in the photo was made by Top Chefs.