Watch Neven's Christmas Menu on Wednesday, December 9th at 7.30pm on RTÉ One.
Ingredients
Makes: approximately 15-20 mendiants
- 120g of 70% dark chocolate, chopped
- 12g of white chocolate, chopped
Topping Ideas
- Pistachio nuts, chopped
- Dried cranberries, chopped
- Toasted hazelnuts, chopped
- Sea salt flakes, optional
- Confit orange peel
- Dried raspberry pieces
Method
- Line 2 baking trays with parchment paper and place on a flat cool surface such as the worktop
- Place both chocolate types in heatproof bowls
- Fill 2 small saucepan up to a quarter with water and bring to a simmer. When the water simmering, place the bowls of chocolate on top, making sure that the water does not touch the bottom of the bowl
- When the chocolate is melted remove from the heat
- Using a teaspoon, spoon small amounts of chocolate onto the parchment paper leaving space between each
- Sprinkle over your desired toppings, use a selection of toppings in varying combinations
- Continue in batches using the remaining chocolate
- Leave the decorated mendiants to cool and set completely
- Once set carefully remove each mendicant from the parchment paper
- Place into an airtight container or into bags tied with a ribbon for a lovely homemade gift
