photo by Keller + Keller
Chocolate nonpareils were always piled high in cut crystal bowls at my great aunt and uncle’s house. As children, we hid them in our pockets and used them as coins when playing. This recipe is a very simple one that resembles the childhood treat perfectly. You can up the holiday factor by adding a dash of peppermint oil to the chocolate, or by using colored sprinkles.
8 ounces bittersweet chocolate
1/2 teaspoon pure vegetable shortening
1/4 cup white (or colored) sugar beads
- Line a large baking sheet (or 2) with parchment paper. Set aside.
- Place a glass bowl over a saucepan filled with about 1 inch water, making sure bowl doesn’t touch water, and place pot over medium heat. Add chocolate and vegetable shortening to bowl and stir continuously until chocolate has melted completely. Remove from heat.
- Using a 1/4 teaspoon measure, spoon melted chocolate into circles onto prepared baking sheet. Repeat until all of chocolate mixture is used.
- Allow chocolates to cool for 20 minutes, then sprinkle each with sugar beads. Allow to harden in a cool place for at least 4 hours. Nonpareils will keep in an airtight container in a cool place for up to 2 weeks.
Makes approximately 75 pieces.
cook’s note: You can find sugar beads at most craft stores in the cake decorating section.