White Chocolate, Blueberry and Pistachio Candies

White Chocolate, Blueberry and Pistachio Candies

These White Chocolate, Blueberry and Pistachio Candies will satisfy your afternoon sweet tooth.

White Chocolate, Blueberry and Pistachio Candies
Yield: 14 candies
  • 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
  1. Line 14 wells of a mini muffin pan with paper liners. Place 3 to 4 blueberries in each cup. Set aside.
  2. 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.
  3. Refrigerate candies until firm, 1 to 2 hours.
  4. Remove candies from muffin pan, and let come to room temperature before serving.
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.

From TeaTime, July/August 2015

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