|Chocolate-Dipped Pineapple Pops|
|Chocolate-Dipped Pineapple Pops
Perfect balance of sweet, salty and spicy
1 fresh pineapple cut into cubes
2 (3- to 4-ounce) bars dark chocolate
1/8 to 1/4 teaspoon cayenne
Flaky sea salt
Line a baking sheet with parchment paper.
Poke a short skewer into each pineapple cube. Set on a platter.
Place a small glass bowl over some water in a saucepan. The bowl should just rest in the top of the pot. The water should not touch the bottom of the bowl. Heat water to a simmer.
Chop chocolate very fine. Place in bowl over hot water and stir constantly until chocolate is melted. Blend in cayenne.
Wipe skewered pineapple dry with paper towel. Dip about halfway into chocolate. Lay on parchment-lined baking sheet. Sprinkle with salt. Refrigerate until chocolate is firm, at least an hour.
The prepared pineapple pops can be chilled for up to 3 hours before serving.
Makes about 2 dozen using just 1/2 of the pineapple.
Pretty and something different to serve at brunch and a perfect dessert.