White Chocolate, Blueberry and Pistachio Candies
 
Yield: 14 candies
Ingredients
  • 1 cup fresh blueberries
  • 2 (4-ounce) bars white chocolate, such as Ghirardelli
  • 3 tablespoons finely chopped roasted, salted pistachios, divided
  • 1 teaspoon fresh lemon zest
Instructions
  1. Line 14 wells of a mini muffin pan with paper liners. Place 3 to 4 blueberries in each cup. Set aside.
  2. Melt white chocolate according to package directions. Add 2 tablespoons pistachios and lemon zest, stirring until blended. Divide chocolate mixture evenly among prepared wells of muffin pan. Using a fingertip, smooth tops of candies, if necessary. Sprinkle with remaining 1 tablespoon pistachios.
  3. Refrigerate candies until firm, 1 to 2 hours.
  4. Remove candies from muffin pan, and let come to room temperature before serving.
Notes
Make-Ahead Tip: Candies can be made a day in advance and refrigerated in a covered container for up to a day.

Kitchen Tip: To divide chocolate mixture easily and evenly among prepared pans, use a levered 1-tablespoon scoop.
Recipe by TeaTime Magazine at https://teatimemagazine.com/white-chocolate-blueberry-pistachio-candies-recipe/