Mignardises mignonnes et croquantes

INGREDIENTS

• 1 cup dry roasted almonds
• 1/2 cup raisins
• 8 ounces bittersweet chocolate
• fresh raspberries for decoration

PREPARATION:

1. Chop the almonds up coarsely.
2. Break up the chocolate and melt it in a bowl set over a pOT of simmering water. Make sure that the bowl you melt the chocolate in is completely dry (if there’s even a drop of water, the chocolate will “seize”—become stiff and granular—and it will be unusable) and the hot water does not touch the bottom of the bowl.
3. Once the chocolate has melted, mix in the raisins, take the bowl off the heat and stir in the chopped nuts, completely coating them with chocolate.
4. Spoon the chocolate-raisin-nut mixture into cupcake cups . Set a raspberry on top and refrigerate until ready to eat.

They can be a bit 'hard' so I like to leave them out for 10-15' before serving.