White Chocolate Cherry Pistachio Mendiants
  • CourseDessert
  • CuisineBudget-friendly
Ingredients
  • 2cups white chocolate chips
  • 1/3cup dried cherries
  • 1/3cup pistachiosshelled and lightly crushed
Instructions
  1. Line a baking sheet with parchment.
  2. Melt the white chocolate chips slowly. Use a microwave in 20 to 30 second bursts, stirring each time, or a double boiler. Stop as soon as it is smooth. Do not overheat.
  3. Spoon small puddles of melted chocolate onto the parchment, about two inches wide. They do not need to be perfect circles.
  4. While the chocolate is still soft, sprinkle each round with dried cherries and crushed pistachios. Press lightly so they stick.
  5. Let them set at room temperature until firm, about 1 hour, or chill briefly in the fridge to speed it up.
  6. Once set, peel off the parchment, and serve.
Recipe Notes

You can swap the white chocolate for semisweet chocolate chips and top with chopped hazelnuts and finely chopped dried ginger 

Because the chocolate is not tempered, these should not be stored for long periods. They may develop bloom and lose their shine. Best eaten within 3 to 5 days and kept in a cool, dry place. White chocolate is less likely to bloom than darker chocolate mendiants. 

White Chocolate Cherry Pistachio Mendiants
Print Recipe
  • CourseDessert
  • CuisineBudget-friendly
Ingredients
  • 2 cups white chocolate chips
  • 1/3 cup dried cherries
  • 1/3 cup pistachios shelled and lightly crushed
Servings:
Units:
Instructions
  1. Line a baking sheet with parchment.
  2. Melt the white chocolate chips slowly. Use a microwave in 20 to 30 second bursts, stirring each time, or a double boiler. Stop as soon as it is smooth. Do not overheat.
  3. Spoon small puddles of melted chocolate onto the parchment, about two inches wide. They do not need to be perfect circles.
  4. While the chocolate is still soft, sprinkle each round with dried cherries and crushed pistachios. Press lightly so they stick.
  5. Let them set at room temperature until firm, about 1 hour, or chill briefly in the fridge to speed it up.
  6. Once set, peel off the parchment, and serve.
Recipe Notes

You can swap the white chocolate for semisweet chocolate chips and top with chopped hazelnuts and finely chopped dried ginger 

Because the chocolate is not tempered, these should not be stored for long periods. They may develop bloom and lose their shine. Best eaten within 3 to 5 days and kept in a cool, dry place. White chocolate is less likely to bloom than darker chocolate mendiants. 

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