Mexican Chocolate Medallions
- 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
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. 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. 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.
- Prep Time:
- Total Time:
- Yield: Yield: 30 pieces (serving size: 2 pieces)
|Calories per serving:||45|
|Fat per serving:||2g|
|Saturated fat per serving:||1g|
|Monounsaturated fat per serving:||0.0g|
|Polyunsaturated fat per serving:||0.0g|
|Protein per serving:||1g|
|Carbohydrate per serving:||6g|
|Fiber per serving:||1g|
|Cholesterol per serving:||0.0mg|
|Iron per serving:||1mg|
|Sodium per serving:||77mg|
|Calcium per serving:||6mg|
Good to Know
Apricots are a great source of vitamins A and C. Plus, the pumpkin seeds are rich in potassium and protein, which makes these medallions heart-healthy.