Chocolate Cranberry Chunks

1. 1

   Line a 9-inch square pan with foil to cover all the sides, then press the foil until smooth & set aside.

2. 2

   In a heavy saucepan over medium-high heat, cook the cranberries with the sugar, stirring gently & constantly for 6 minutes, then remove from the heat.

3. 3

   In a heavy saucepan bring the heavy cream ALMOST to a boil over medium heat, then place the saucepan in a large skillet of simmering water & add the chopped chocolate.

4. 4

   Stir this mixture over the simmering water until the chocolate is melted & smooth, then remove from the heat & stir in the cranberries, nuts & raisins.

5. 5

   Pour the chocolate mixture into the foil-lined pan & cool completely on a wire rack, before chilling briefly in the refrigerator until firm BUT NOT HARD!

6. 6

   Invert the pan over a sheet of wax paper, & use the foil to remove the block of chocolate from the pan, before gently lifting off the foil.

7. 7

   Cut the mixture into 1 1/2-inch squares & serve at a cool room temperature.

No additional tips available.