White Chocolate Palettes With Dried Fruit And Nuts Recipes

EASY WHITE-CHOCOLATE CLUSTERS WITH FRUIT AND NUTS

Steps:

• Line a baking sheet with waxed paper. In a small bowl, combine dried fruits and nuts.
• Heat white-chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth.
• Drop level tablespoons of melted chocolate onto prepared sheet, 2 inches apart. Mound fruit-nut mixture on top, pressing in gently. Refrigerate until set, 15 to 20 minutes.

FRUIT AND NUT WHITE CHOCOLATE FUDGE

Steps:

• Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly butter the foil. Combine the white chocolate chips, condensed milk, butter and salt in a large microwave-safe bowl. Microwave 1 minute, then stir well. Continue to microwave in 15-second intervals until the chips are fully melted, 15 to 30 more seconds.
• Add the nuts, dried fruit and orange blossom water to the white chocolate and stir well. Pour the mixture into the prepared baking dish and spread evenly with a rubber spatula. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
• Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife.

WHITE CHOCOLATE FRUIT AND NUT CLUSTERS

Steps:

• Line a baking sheet with waxed paper.
• Add the white chocolate discs to a large glass bowl and microwave in 30 second increments until smooth, stirring in between each 30 seconds.
• Add the almonds and fruits into the chocolate and stir.
• Place spoonfuls of the chocolate mixture onto the baking sheet in mounds.
• Refrigerate until set, 15 to 20 minutes.
• Melt the semi sweet chocolate chips in a small glass bowl in the microwave in 30 second increments until smooth, stirring in between each 30 seconds.
• Drizzle the chocolate over the clusters and refrigerate again to set.

WHITE CHOCOLATE PALETTES WITH DRIED FRUIT AND NUTS

Steps:

• In medium bowl, melt chocolate over simmering water until completely smooth.
• Meanwhile, line 2 baking trays with parchment, set aside.
• In small bowl, combine the remaining ingredients.
• Drop about 1 tsp chocolate onto the lined trays. Continue until trays are full, then gently give trays a shake to round out the circles.
• Dot each circle with scant tsp of fruit/nut mixture.
• Place trays in fridge for 20 minutes.
• Carefully remove palettes from trays and place in an airtight container for up to 7 days.

CHOCOLATE, NUT, AND DRIED FRUIT COVERED MATZO

Steps:

• Place matzo on a parchment-paper-lined baking sheet. Brush one side of matzo with either the white or dark chocolate; drizzle over dark chocolate, if matzo was brushed with white chocolate, or white chocolate, if matzo was brushed with dark chocolate. Sprinkle over nuts and fruit.
• Transfer matzo to refrigerator until chocolate is set, about 15 minutes. Break into pieces. Serve immediately.

MENDIANTS (CHOCOLATE WITH DRIED FRUIT AND NUTS)

Steps:

• Spoon 1-tablespoon dollops of chocolate onto parchment-lined baking sheets (you can also fill a small squeeze bottle with the chocolate and squeeze dollops onto baking sheet); bang a few times on countertop to flatten slightly. Top with a few pieces of dried fruit and a nut or two.
• Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.