Watch Neven's Christmas Menu on Wednesday, December 9th at 7.30pm on RTÉ One.


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


  1. Line 2 baking trays with parchment paper and place on a flat cool surface such as the worktop
  2. Place both chocolate types in heatproof bowls
  3. 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
  4. When the chocolate is melted remove from the heat 
  5. Using a teaspoon, spoon small amounts of chocolate onto the parchment paper leaving space between each
  6. Sprinkle over your desired toppings, use a selection of toppings in varying combinations
  7. Continue in batches using the remaining chocolate 
  8. Leave the decorated mendiants to cool and set completely
  9. Once set carefully remove each mendicant from the parchment paper
  10. Place into an airtight container or into bags tied with a ribbon for a lovely homemade gift