Mexican Chocolate Medallions

Recipe from Health

Recipe Time

Prep Time:
Stand: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 45
  • Fat: 2g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 77mg
  • Calcium: 6mg

Ingredients

  • 1 orange
  • 1/2 teaspoon fleur de sel
  • 1 2-oz. bar chile-spiced dark chocolate, chopped
  • 30 dried apricots
  • 2 tablespoons raw hulled pumpkin seeds

Preparation

  1. 1. Peel a 4-inch-long-by-1-inch-wide strip of zest from orange. Very thinly slice zest crosswise into 1-inch-long strips. Place zest in a bowl with salt; rub salt into zest.
  2. 2. Place about two-thirds of chocolate in a heatproof bowl over a pan of barely simmering water. Heat, stirring, until just melted. Remove bowl; stir in remaining chocolate until melted.
  3. 3. On a parchment-lined baking sheet, arrange apricots in a single layer. Place a scant 1/2 tsp. melted chocolate in center of each apricot. (You may have extra chocolate.) Gently press a few strips of salted zest and 3 pumpkin seeds onto each. Let stand until firm, 1 to 2 hours.
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