A blend of dark, milk and white chocolates gives these tempting treats a perfect balance of rich, creamy and sweet flavours. A sprinkling of pistachios adds just the right amount of crunch.
- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- 125 g good-quality 70% dark chocolate (about 4 1/2 oz) chopped
- 125 g good-quality milk chocolate (about 4 1/2 oz) chopped
- 125 g good-quality white chocolate (about 4 1/2 oz) chopped
- 2 tablespoons chopped shelled pistachios
In separate heatproof bowls set over saucepans of hot (not boiling) water, melt dark chocolate, milk chocolate and white chocolate until smooth.
Spoon 1 tsp each of the dark chocolate, milk chocolate and white chocolate into 1 3/4-inch (4.5 cm) wide candy cup. Repeat with remaining chocolate, alternating order to vary appearance. Using toothpick, swirl to create marbled effect. Sprinkle with pistachios. Refrigerate until firm, about 1 hour. (Make-ahead: Store in airtight container for up to 5 days.) Let stand at room temperature for 10 minutes before serving.
Tip from The Test Kitchen: For easy prep, place the candy cups in a mini muffin tin to stabilize them while you're pouring in the chocolate and letting it harden.
Makes about 24 pieces.
Nutritional facts per piece: about
- Fibre 1 g
- Sodium 10 mg
- Sugars 7 g
- Protein 1 g
- Calories 90.0
- Total fat 6 g
- Potassium 79 mg
- Cholesterol 2 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
- Iron 5.0
- Calcium 2.0