• Make-Ahead
• Fast

Ingredients

1. 1 1/2 pounds milk chocolate, tempered
2. 1/2 cup dried cranberries, chopped
3. 1/2 cup dried blueberries (optional)
4. 1/4 cup finely diced candied ginger

Directions

1. Arrange plastic chocolate molds on baking sheets and fill them halfway with the tempered chocolate. Sprinkle on the dried fruit and candied ginger and refrigerate until set, about 15 minutes. Unmold the chocolates and store at room temperature for up to 2 weeks.