Every time I make these for guests or for a cooking demonstration about "real food" made simply, people rave about them. They're a great, surprising addition to an appetizer table—or even served after dinner paired with a nice cabernet or port. —Dorothy McNett, Pacific Grove, California
Recommended: What to Eat When It’s Too Hot to Cook
VERIFIED BY Taste of Home Test Kitchen
- 8 ounces aged cheddar or Monterey Jack cheese
- 6 ounces bittersweet chocolate, chopped
- Black sea salt, optional
- Cut cheese into 1/2-in. cubes. In a microwave, melt chocolate; stir until smooth. Dip cheese cubes in chocolate allowing excess to drip off. Place on waxed paper. If desired, sprinkle with a few grains of salt. Let stand until set. Yield: 6-1/2 dozen.
Originally published as Chocolate-Covered Cheese with Black Sea Salt in Taste of Home Christmas Annual Annual 2018