Dark Chocolate with Cashew-Sesame Brittle

1. 1

   Line a small baking sheet with parchment paper.

2. 2

   In a medium saucepan, cook the sugar with the water over moderate heat, stirring just until dissolved.

3. 3

   Simmer undisturbed until a light amber caramel forms, about 5 minutes.

4. 4

   Stir in the cashews and sesame seeds and cook for 1 minute; immediately pour the caramel onto the lined baking sheet and refrigerate until set, about 15 minutes.

5. 5

   Chop the brittle into 1/2-inch pieces.

6. 6

   Pour the tempered chocolate into molds, filling them about halfway.

7. 7

   Sprinkle the brittle on top and refrigerate until set, about 15 minutes.

8. 8

   Unmold the chocolates and store at room temperature for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.