by Cooking with Ricci
Servings: 24 cups
Author: Sarah Ricci
- Cupcake Pan
- 24 Cupcake Liners
- 12 oz Bag Dark Chocolate Chips
- 1/4 cup Marcona Almonds medium chopped
- 1/2 cup LesserEvil Himalayan Gold Organic Popcorn
- 1/4 cup Dried Pitted Tart Cherries
- 1/4 tsp Sea Salt Flakes
Line two cupcake pans with 24 cupcake liners and set aside.
In a double boiler, melt the dark chocolate chips over medium heat, stirring often, until just a few chips remain un-melted. Remove from the heat and continue to stir until fully melted.
Scoop 2 spoonful’s of melted chocolate into each cupcake liner. This should give you thin layer across 24 cups. Sprinkle with the almonds, popcorn, cherries and salt flakes. Press lightly to make sure the items stick.
Place the chocolate in the refrigerator until fully set, at least 2 hours.
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