- 16 oz bittersweet chocolate
- 7 oz dulce de leche
- Dried fruit
- Silicone chocolate mold
- Fill a medium-sized pot with water and bring to a low simmer. Place 75% of the chocolate in a heat-safe glass or metal bowl. Set aside the rest for later. Place the bowl over the pot and allow the steam to begin slowly melting the chocolate. Stir occasionally until melted. To prevent overheating, test the temperature by placing a drop of the chocolate on your bottom lip. If it slightly stings, it’s ready.
- Remove from heat and stir in the remaining chocolate until fully melted. Test the temperature again. If it’s cooler than your body temperature, it’s ready.
- Use a brush or small spoon to spread a thin layer of chocolate in each mold. Place in the fridge for 10 minutes to solidify.
- Place dulce de leche in a Ziploc or piping bag and pipe a small amount into each mold. Then place chopped pecan or dried fruit inside.
- If the chocolate has cooled down too much, you can place in the hot water again to reheat. Fill each mold with chocolate and chill in fridge until fully set. Remove from molds and enjoy!