Yield: 1 Servings

Measure Ingredient
1 cup Assorted nuts; chopped
¼ cup Light corn syrup
10½ ounce Bittersweet chocolate; tempered
⅓ cup Assorted candied fruit; diced

Preheat the oven to 350 degrees. Place the chopped nuts and corn syrup in a 2-quart heavy bottomed saucepan and place over low heat to liquefy the corn syrup. Remove the saucepan from the heat. Using a large slotted spoon, allow the excess corn syrup to drain as you scoop the coated nuts onto a parchment paper-covered baking sheet.

Bake until they are evenly caramelized, 15 to 20 minutes. Remove the baking sheet from the oven and place on a wire rack. When the nuts are completely cooled, break apart any that are clustered together.

Fill a cornet half full with the tempered bittersweet chocolate. Pipe a chocolate circle 1½-inches in diameter onto a parchment paper-covered baking sheet. Make about 10 circles. Then, create your own design as you top each circle with the roasted nuts and candied fruit. When you finish these, repeat the process until you have used all of the tempered chocolate, nuts, and candied fruit. Set the Mendiants aside to harden until ready to serve.

Yield: about 55 mendiants

Recipe by: Cooking Live Show #CL8970 Posted to MC-Recipe Digest V1 #803 by "Angele and Jon Freeman" <jfreeman@...> on Sep 24, 1997

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