1 8-oz package bittersweet chocolate bars, chopped
2 t vegetable shortening
1 C finely chopped crystallized ginger slices or chunks
1 C diced dried apricots
1 C finely chopped toasted hazelnuts
8 1-oz squares or 4 2-oz bars white chocolate, chopped
In double boiler, heat bittersweet chocolate and shortening over boiling water until melted and smooth, stirring occasionally. Remove from heat and cool chocolate until slightly thickened – about 15 minutes.
Meanwhile, line 2 baking sheets or trays with waxed paper; set aside. Add 1/2 C ginger, 1/2 C apricots, and 1/2 C hazelnuts to the chocolate, stir until well mixed. Drop mixture by rounded teaspoonfuls onto prepared sheets.
Repeat above steps with white chocolate and remaining ingredients.
Let clusters stand until hardened. Store in single layer in airtight containers at cool room temperature.
Makes about 4 dozen at 85 calories each