Chocolate, Nut, and Goji Candies

Three sweets from A Tea for a Cause
Chocolate, Nut, and Goji Candies (upper left), Maple–Sugar Cookie Ribbons (lower center) and Sweet Potato–Coconut Tartlets (upper right). China pattern: Royal Crown Derby Lombardy

Hazelnuts, walnuts, and goji berries, covered in chocolate, are a sweet delight in Chocolate, Nut, and Goji Candies. Pictured with Maple–Sugar Cookie Ribbons and Sweet Potato–Coconut Tartlets.

Chocolate, Nut, and Goji Candies
Yield: 20
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  1. ½ cup heavy whipping cream
  2. 3 (4-ounce) bars bittersweet chocolate, finely chopped
  3. 2 tablespoons chopped toasted hazelnuts
  4. 2 tablespoons chopped toasted walnuts
  5. 2 tablespoons dried goji berries
  6. Garnish: chopped toasted hazelnuts and walnuts, flaked salt
  1. Line 20 wells of a mini-muffin pan with baking cups.
  2. In a medium saucepan, heat cream until very hot, but not boiling. Remove from heat, and add chocolate, whisking until chocolate melts. (If necessary, return to low heat to melt chocolate.) Add nuts and goji berries, stirring well. Divide chocolate mixture among prepared wells. Tap pan on counter to eliminate air pockets and to settle mixture.
  3. Garnish with chopped nuts and flaked salt, if desired.
  4. Refrigerate until set.
TeaTime Magazine
 From TeaTime September/October 2016


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