So how was everyone’s Easter?
Ours involved lots of lying around, eating and sunbathing (sorry Canadian/UK/North American readers). It was exhausting.
We don’t do the whole Easter egg thing in our house. I did make hubs a delightful home-made Easter card because I cannot let a holiday go past without putting my meagre arts skills to the test.
And, since we forego the eggs, I decided to whip together these easy chocolate drops for our Easter treat.
They are incredibly easy to make and very versatile. Next time I’m thinking of adding a hit of chili and/or sesame seeds. Some dried fruit would be pretty awesome too.
Pepita Chocolate Drops with Sea Salt and Pistachio (makes about 15)
*adapted from Lily Vanilli
- 1/4 cup roasted, salted pistachios, shelled
- 1/4 cup pepitas
- 100g dark chocolate
- a pinch of sea salt
- Line two metal baking trays with greaseproof paper and place them in the freezer.
- Grill the pepitas for a few minutes until they start to brown. Set aside and let cool.
- Smash the pistachios into small pieces and set aside.
- Using a double boiler, heat the chocolate until it is completely melted.
- Remove the baking trays from the freezer and carefully spoon drops of chocolate onto the greaseproof paper. Once you’ve done a few drops, sprinkle with the pistachios and pepitas. Finish with a slight dusting of sea salt.
- Repeat until all the ingredients are used up then put the chocolates into the freezer to harden. Tip: store them in the freezer and don’t leave them hanging out at room temp – they are thin so will melt into a gooey lump pretty quickly.
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