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Chocolate Candies


These candies are an easy no-bake treat for a wedding or shower.

  • 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


  1. 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.
  2. 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.
  3. 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.

Cook's Notes

To toast shaved coconut, spread it on a parchment-lined baking sheet, and bake in a 350-degree oven until lightly browned.

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