Directions
- Melt the chocolate, shortening and cream in a double boiler over hot, not simmering water.
- Remove from heat, add Olio Chocolate Raspberry Balsamic Vinegar and extract.
- Add nuts. Allow to cool slightly.
- Drop a teaspoonful in mini muffins cups. Sprinkle with nuts if using.
- Chill until ready to serve.
Recipe by Beth Scanlon, CC, Food Fare Carterers