This dessert, made of “antioxidant-rich dark chocolate” and “heart-healthy walnuts,” “will certainly satisfy any chocolate lover’s dream,” writes Arthur Agatston in the new “The South Beach Diet Super Quick Cookbook.” And, yes, it’s super quick to make.
Dark Chocolate Bark with Walnuts
3/4 cup walnuts
6 ounces bittersweet dark chocolate, finely chopped
Heat the oven to 350 degrees. Place the walnuts on a baking sheet and toast for 8 minutes or until fragrant. Cool, then coarsely chop.
Place 4 ounces of the chopped chocolate in a medium glass bowl. Microwave on high for 30 seconds. Stir, then microwave for 30 seconds longer, or until just melted. (If the chocolate hasn’t melted, microwave an additional 20 seconds.) Add the remaining chocolate to the bowl, stirring until melted. Stir in the walnuts.
If you don’t have a microwave, melt the chocolate in the top of a double boiler over simmering water. Then stir in walnuts.
Line a baking sheet with parchment paper or waxed paper. Spread the warm chocolate mixture onto the baking sheet into a 6-by-9-inch rectangle.
Refrigerate for 10 minutes or until firm but not brittle. Cut or break into about 20 jagged pieces and serve, or refrigerate for later (the bark will keep for about 2 weeks in an air-tight container).
Makes 20 pieces.
From “The South Beach Diet Super Quick Cookbook” by Arthur Agatston