Pistachio Lemonberry Chocolate Cups

Pistachio Lemonberry Chocolate Cups

5 from 1 vote
A collision of nutty pistachios, tangy cranberries, zesty lemons and creamy white chocolate.
COOKING METHOD: Stovetop
Course Dessert, Snack
Servings 12
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 20 minutes

Equipment

  • 1 Saucepan
  • 1 Metal or glass mixing bowl
  • 1 12 muffin tin - see notes for alternatives
  • 12 Muffin/cupcake liners

Ingredients
  

  • 200 g white or blond chocolate, see notes for suggestions
  • ¼ cup pistachios, shelled
  • ¼ cup dried cranberries
  • 1 lemon zest of whole lemon

Instructions

  • 1. Line muffin tins with paper liners. Set aside.
  • 2. Chop the chocolate into fine chunks, and zest the lemon. Set aside.
  • 3. Bring a saucepan of water to a gentle boil. Place the bowl on top of the simmering water. Note: The bowl should not be touching the water - remove some water if necessary.
  • 4. Pour chocolate into the bowl. Over the gently simmering water, heat the chopped chocolate, stirring occasionally, until 3/4 melted. Be careful to not completely melt and overheat.
  • 5. Remove the bowl from the saucepan and stir the chocolate until it is completely melted.
  • 6. Stir in the lemon zest until well combined. Stir in pistachios and cranberries until well spread throughout the chocolate.
  • 7. With a spoon, divide mixture into muffin tins. Gently shake the tin side to side to spread the chocolate within the muffin tins if needed. If the chocolate is too cool, it may need extra help to be spread with a spoon.
  • 8. Refrigerate until hardened (about 20 minutes)

Notes

  • You can use chocolate chips, however, it's well worth buying higher quality chocolate and chopping it.
  • Although slightly more tedious, you can make mini cups by using mini muffin tins and dividing ingredients accordingly.
  • Although slightly more tedious, you can make mini cups by using mini muffin tins and dividing ingredients accordingly.
  • Instead of cups, you can make this into a bark by pouring the mixture over a parchment paper lined pan. Break or chop into pieces once hardened. 
  • Keep stored in a sealable bag or container. Keeps well at cool room temperature for a week, or in the freezer for up to 6 months.

Nutrition

Serving: 1gCalories: 110kcalCarbohydrates: 13gProtein: 1.5gFat: 6gSaturated Fat: 3gCholesterol: 3.5mgSodium: 23mgFiber: 0.6gSugar: 12g
Keywords: pistachio, white chocolate

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Storage Guidelines:

  • Keep stored in a sealable bag or container. Keeps well at room temperature for a week or in the freezer for up to 6 months. 
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The Foodie Behind the Screen

Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.

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