Because of the toasted coconut on top, my family has always referred to this fruit salad or dessert as “sawdust salad.”
| Prep Time: | 10 mins |
| Cook Time: | 2 mins |
| Additional Time: | 45 mins |
| Total Time: | 57 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 (4 ounce) bars dark chocolate, chopped, divided
- 4 tablespoons pink peppercorns
- 2 tablespoons chopped pistachio nuts
- 2 tablespoons dried currants
Instructions
- Heat 2/3 of the dark chocolate in a microwave-safe bowl in 15-second intervals, stirring after each interval, until chocolate is nearly melted but some chunks remain, 1 to 2 minutes. Remove from microwave and stir until completely smooth. Add the remaining 1/3 of dark chocolate. Stir well until all the chocolate has melted.
- Lay out a large sheet of parchment paper on a flat work surface. Pour melted chocolate onto parchment and spread into a thin, even layer using a spatula. Scatter pink peppercorns, pistachios, and currants quickly over chocolate before it sets.
- Leave the chocolate to set fully, about 45 minutes. Break into randomly sized pieces and store in an airtight container.
- Use a good-quality dark chocolate with at least 60% cacao for best results.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 14 mg |
| Sugars | 22 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
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