- 2 bars (100 g) Lindt Excellence 70% Dark Chocolate
- 2 cups (500 mL) fresh blueberries
- 1/2 cup (125 mL) dried cherries
- 1/2 cup (125 mL) chopped, toasted almonds
Chop chocolate and place in a heatproof bowl set over a pot of simmering water. Heat, stirring often, until smooth; cool slightly.
Lay blueberries between paper towels to remove excess moisture. Toss blueberries, dried cherries and almonds in large flat-bottomed bowl.
Drizzle chocolate over blueberry mixture and gently stir twice just to coat; do not over mix. Using a tablespoon, drop mixture 1-inch (2.5 cm) apart on parchment-lined baking sheet.
Chill for 10 to 15 minutes in refrigerator until firm.