I made these for my friend’s baby sprinkle. She’s from CA and spent extensive time in HI so she identifies with those places (and their warmth) as opposed to MA where it’s FREEZING and still snowing. Yup-more snow on the way. Will we break the record for all time recorded snow in the area? Absolutely. Anyway, back to food. This chocolate treat was for her sprinkle, as a nod to warmer treats. I call them O Babies because
- She’s about to have a baby (duh-do people still say duh?)
- These are seriously overloaded with chocolate
- these are also overloaded with toppings
Oh yeah-and they’re ALL YUM.
This is what you’ll need;
1 bag of high quality chocolate chips
1/4 cup diced dried papaya
1/4 cup golden raisins
1/4 cup chopped cashews
1/4 cup chopped pecans
Prepare a chocolate mold by spritzing with oil. I used coconut oil spray. This allows you to tip the chocolates out easily.
Mix all fruit and nuts together in a small bowl. Top chocolate mold with fruit and nuts. (I left two empty so you could see the pretty heart motif)
Next melt chocolate. I did this using a double boiler. Stir chocolate until it melts completely.
Add chocolate to chocolate mold-about 1 teaspoon in each. Add more nut/fruit mixture, then chocolate. Place a ginger cookie on top. Place mold on a cookie tray and pop in the freezer for at least 1 hour.
Pop out of mold and serve!