Sweet Nut Cups
These candies are an easy no-bake treat for a wedding or shower. Simply pipe melted white or bittersweet chocolate into mini muffin tins lined with candy cups, and top with chopped pistachios or toasted coconut.
- Yield: Makes 48 candies
Photography: Annie Schlechter
Source: Martha Stewart Weddings, Winter 2005
- 1 pound bittersweet chocolate, chopped into small pieces
- 1 pound white chocolate, chopped into small pieces
- 1/4 cup unsweetened shaved coconut, toasted
- 1/4 cup pistachio slivers
To toast shaved coconut, spread it on a parchment-lined baking sheet, and bake in a 350 degree oven until lightly browned.
Line 1-ounce mini muffin tins with paper liners; set aside. Place bittersweet chocolate in a medium heatproof bowl set over a pan of simmering water, and stir until melted. Remove bowl from heat; let chocolate cool about 5 minutes.
Pour into a pastry bag and pipe chocolate into liners about halfway full. Garnish with toasted coconut or pistachios. Repeat with white chocolate, first melting as in step 1.
Transfer pan of white-chocolate candies to the refrigerator until set, about 20 minutes.
Allow bittersweet-chocolate candies to set at room temperature about 1 hour.