Fruit And Nut Bonbons - cooking recipe

Ingredients

1/3 cup roasted unsalted pistachios, chopped coarsely
1 cup mini marshmallows
3/4 cup coarsely chopped glace orange
1/3 cup coarsely chopped glace ginger
13 oz semi-sweet chocolate, coarsely chopped

Preparation

Sprinkle 1/2 each of the nuts, marshmallows, orange and ginger into two 12-cup silicone mini muffin pans.
Stir the chocolate in a medium heatproof bowl over a medium saucepan of simmering water until smooth (don't let the water touch the bottom of bowl). Pour the chocolate into the muffin cups, covering the bottoms. Sprinkle the tops with the remaining nuts, orange, marshmallows and ginger, pressing gently into the chocolate.
Refrigerate for 2 hours or until set. Store bonbons in an airtight container in the refrigerator for up to 1 week.