These White Chocolate, Blueberry and Pistachio Candies will satisfy your afternoon sweet tooth.
White Chocolate, Blueberry and Pistachio Candies
Yield: 14 candies
Ingredients
- 1 cup fresh blueberries
- 2 (4-ounce) bars white chocolate, such as Ghirardelli
- 3 tablespoons finely chopped roasted, salted pistachios, divided
- 1 teaspoon fresh lemon zest
Instructions
- Line 14 wells of a mini muffin pan with paper liners. Place 3 to 4 blueberries in each cup. Set aside.
- Melt white chocolate according to package directions. Add 2 tablespoons pistachios and lemon zest, stirring until blended. Divide chocolate mixture evenly among prepared wells of muffin pan. Using a fingertip, smooth tops of candies, if necessary. Sprinkle with remaining 1 tablespoon pistachios.
- Refrigerate candies until firm, 1 to 2 hours.
- Remove candies from muffin pan, and let come to room temperature before serving.
Notes
Make-Ahead Tip: Candies can be made a day in advance and refrigerated in a covered container for up to a day.
Kitchen Tip: To divide chocolate mixture easily and evenly among prepared pans, use a levered 1-tablespoon scoop.
Kitchen Tip: To divide chocolate mixture easily and evenly among prepared pans, use a levered 1-tablespoon scoop.
From TeaTime, July/August 2015
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