By Cindy Hodkin
Cooking Instructor, Reformed attorney – now food writer via her column, Sifted
6 ounces dark chocolate, chopped
such as Scharffenberger or Barry Callebaut
1/4 cup parve whipped topping (such as Haddar brand)
Pinch of salt
1 Tbsp. margarine
1 1/2 ounces dried cranberries or black raisins
1 1/2 ounces unsalted nuts, chopped (walnuts, pistachios, cashews or almonds)
Cocoa mix powder such as Ghirardelli
Put heatproof bowl over boiling water-- be sure bottom of bowl does not touch water.
Heat margarine and chocolate until almost melted, mixing with a wooden spoon.
Add salt and whipped topping; combine until completely smooth.
Remove from heat, stir in cranberries and nuts. Refrigerate for at least 2 hours. Overnight is fine.
Form balls- Then roll balls in your choice of cocoa, confectioner's sugar, cocoa mix or coconut- or sprinkle with Malden salt. Store in refrigerator.
Recipe can be doubled.
Cindy is happy to respond to any questions. Contact her at firstname.lastname@example.org