Nevertheless, these five spice chocolate dipped pecans are winners any time of year. I could not believe how tasty these little suckers are. A tiny pinch of Chinese five spice sends chocolate to another planet. A planet I would buy real estate on.
Warning: Your hands will get delightfully messy as you dig out each nut from the chocolate. Enjoy it, although you should try to avoid licking your fingers until the end. I had to wash my digits a few times…
What! It’s Chocolate!
We should play with our food more.
1 ½ cups semi sweet chocolate chips (dairy free)
4 tablespoons thick coconut milk (find in the Asian aisle of most grocery stores)
2 cups pecan halves
½ teaspoon Chinese five spice powder
Cover a sheet pan with parchment paper. Set aside.
In a double boiler, melt the chocolate, five spice, and coconut milk together, mixing constantly with a rubber spatula. Once the chocolate is melted and smooth, immediately take if off the heat. Gently fold in the pecan halves until completely coated. With a fork (or your favorite retrieving device) remove each pecan and place onto the paper lined sheet pan. Allow the chocolate to set at room temperature until it hardens, about 1 hour. Store them in an air tight container in a cool, dry place until you are ready to munch!