Raspberry Pistachio Chocolates

As the summer heat continues, I thought I’d share another no-bake treat. I chose to make these raspberry pistachio chocolates. If you like dark chocolate and slightly tart raspberries, then these chocolates are for you. The raspberry filling is refreshing and the pistachios are a pleasing addition in taste and gives a nice bit of crunch.

The process in making these chocolates is really quite simple, yet they definitely taste more like gourmet chocolates. I’m no longer going to buy over-priced, specialty chocolates since making this recipe. Not to mention they make a great gift for your friends and family!

How to make raspberry pistachio chocolates…

First, measure out 1 tablespoon of tapioca starch along with 1 tablespoon of cold water in a small bowl. Stir it well until the starch dissolves and it appears milky. Set aside.

Next, finely chop the pistachios with a knife or using a food processor.

Place a saucepan on the stove on medium heat and add the raspberries. Once the berries start to heat up, mash them with a spoon. Let them simmer for a couple minutes as they start turning into a sauce.

Then add the tablespoon of honey to the saucepan and mix well. Take the bowl with the tapioca starch and water and stir it again, making sure it is fully mixed. Add it to the saucepan with the raspberries and honey. Stir together for about 2 minutes until it starts to thicken. (it will start to become gelatinous) Remove it from the heat and set it aside.

Then place another pan on the stove on medium heat. Add the chocolate chips and immediately start stirring so as not to burn the chocolate. Keep stirring until all of the chocolate is completely melted, while also adding in a pinch of salt. (Another option is to melt the chocolate in the microwave in a bowl, covered. Heat the chocolate at 30-40 second intervals, stirring the chocolate in between each interval. Keep heating until it is fully melted.)

Next, line a mini muffin tin with mini paper muffin cups. Measure out 1 teaspoon of melted chocolate into each cup. Then layer 1/2 teaspoon of chopped pistachios, followed by 1/2 teaspoon of raspberry filling. (As pictured below) The raspberry filling will be sticky. Finally, top each cup with another teaspoon of melted chocolate, as shown above.

Cover the muffin tin with plastic wrap and refrigerate the chocolates for an hour. Keep the chocolates refrigerated until serving.

Storage Tips and Notes

• Store the chocolates in the refrigerator for up to 4 days
• You can also store these in the freezer for up to 2 weeks for the best outcome. Let them thaw before serving
• Sprinkling a little sea salt on the top of each chocolate is also an option

Raspberry Pistachio Chocolates

bakingglutenfreememories

These raspberry pistachio chocolates are simple to make, yet they taste like gourmet chocolates. They also make a great gift for friends and family!

5 from 1 vote

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Prep Time 42 minutes mins

Refrigeration Time 1 hour hr

Total Time 1 hour hr 42 minutes mins

Course Dessert

Servings 24 Chocolates

Ingredients

  

• 2 cups Hu 70% Cacao Baking Dark Chocolate, melted (or use dark chocolate chips) (316g)
• ⅓ cup pistachios, finely chopped (65g)
• 6 ounces raspberries
• 1 tablespoon honey
• pinch of salt
• 1 tablespoon cold water
• 1 tablespoon tapioca starch / flour

Instructions

 

• In a small bowl, add a tablespoon of cold water and a tablespoon of tapioca starch. Mix together until the starch dissolves. Set aside.
• Next, finely chop the pistachios with a knife or using a food processor.
• Place a saucepan on medium heat on the stove and add the raspberries. Once the berries start to heat up, mash them with a spoon. Let them simmer for a couple minutes, until they start to turn into a sauce.
• Then add in the honey and mix well. Stir the starch and water together again, making sure it is fully mixed. Pour it into the saucepan and stir together for about 2 minutes, allowing it to thicken. Remove it from the heat and set it aside.
• Place another pan on the stove on medium heat. Add in the chocolate and immediately start stirring so as not to burn the chocolate. Keep stirring until all of the chocolate is completely melted, while adding in a pinch of salt.
• Next, line a mini muffin tin with mini muffin paper cups. Measure out 1 teaspoon of melted chocolate into each cup. Then layer ½ teaspoon of chopped pistachios, followed by ½ teaspoon of raspberry filling. (the raspberry filling will be sticky)
• Finally, top each cup with another teaspoon of melted chocolate.
• Cover the tin with plastic wrap and refrigerate the chocolates for an hour. Keep the chocolates refrigerated until serving.