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WHITE
CHOCOLATE, PISTACHIO, AND DATE CLUSTERS
These
delightful confections are easy to make
and require just a trio of ingredients.
Place each cluster in a paper or foil candy
cup for a pretty presentation.
3/4
cup shelled roasted pistachio nuts
3/4 cup coarsely chopped pitted dates
6 oz (185 g) good-quality white chocolate,
finely chopped
Line
a baking sheet with parchment paper or waxed
paper.
In
a bowl, mix together the pistachios and
dates. Place the chocolate in the top pan
of a double boiler or in a heatproof bowl.
Place over (not touching) hot (not simmering)
water in the lower pan. Heat, stirring constantly,
until melted and smooth. Pour out the hot
water from the bottom pan and replace it
with lukewarm water. Replace the top pan
or heatproof bowl. Let the white chocolate
stand, stirring frequently, until it cools
slightly and begins to thicken, about 10
minutes.
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Stir
the pistachio-date mixture into the white chocolate,
mixing thoroughly.
Using
a small spoon, scoop out slightly rounded teaspoonfuls
of the mixture and drop onto the prepared baking
sheet, spacing evenly. Refrigerate, uncovered,
until set, about 2 hours. Store in an airtight
container in the refrigerator for up to 1 month.
Makes
about 4 dozen candies.
[After
Dinner, Williams-Sonoma Lifestyles Series]
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