I am a huge fan of dark chocolate and berries. This summer we went to a Farmer's Market and got a flat of blackberries, then froze them. We now have bags of blackberries to use whenever we want! When I was diagnosed pre-diabetic, I still needed my chocolate treat at the end of the day. We found intense dark chocolate bars with fruit. The carbs are 24 per serving, but a serving size is 3 squares. So, I would have one delicious square of my dark chocolate at the end of each night to satiate my chocolate cravings.
My husband is the "Evil Creative Genius" and asked if we could do some of our lovely blackberries in our dark chocolate. Now, whenever he says "could you do, or what about..." and continues to ask if I can combine flavors or mix one of my recipes with certain foods I take it as a dare. So, of course, the wheels start turning.
This is super simple if you want to make your own.
1 - 2 Dark Chocolate Bars (3.5 oz) with or without fruit, your choice.
Blackberries. If you have frozen ones, just thaw by putting in a strainer and running hot water over them until they're thawed.
Mini-muffin tin & wrappers
Line mini-muffin tins with wrappers. Chop chocolate into small pieces and put in microwave safe bowl or measuring cup. 1 Bar = 1/2 Cup of chocolate. Melt in microwave for 30 seconds, then stir. Continue to heat in 15 second intervals, stirring at each interval until smooth and all chocolate is melted.
Using a small spoon, put some chocolate in the bottom of each mini muffin wrapper. Put berries on top of the chocolate. This should do about 6 cups. Only use half the chocolate for the bottom. Then, use the rest of the chocolate to cover the berry completely.
Let cool in the fridge about 30 minutes before serving. You can keep them in the fridge, but I found that you want to pull out the amount you want to eat about 30 minutes before serving so they can soften to room temperature. Otherwise, they are very hard to bite.