Chocolate Cranberry Bites

Chop the chocolate into small pieces. Use a serrated knife, bread knife or a large heavy chefs knife. Melt chocolate in either the microwave or a double boiler on the stove.

To melt chocolate in the microwave, place chocolate in a microwave-safe bowl. Microwave using 50% power for 1 minute. Remove and stir. Continue in 30 second increments until chocolate is mostly melted. It’s ready when there are still a few lumps. They will smooth out as you stir. Do not overheat or chocolate could burn.

To melt chocolate in a double boiler, place a small pan with a few inches of water over medium heat and bring to a simmer. Turn heat to low and place a small bowl with the chocolate over the hot water. The bowl should sit on top and barely into the pan, but not touch the hot water. Stir occasionally, until chocolate melts smooth.

Place 8 paper cups on a flat plate, rimmed baking sheet or into a mini cupcake pan for support. Drizzle in 1 teaspoon of melted chocolate, then top with a sprinkle of nuts, coconut and a few dried cranberries. Drizzle with another teaspoon melted chocolate, and sprinkle with a bit more nuts and coconut. Refrigerate about 45 minutes to set up or until they are firm.