Dark Chocolate Pistachio Berry Cups. Smooth, creamy chocolate is topped with crunchy pistachios and mixed berries for added flavor and brightness. Great for gifts. Perfect for parties.
DARK CHOCOLATE PISTACHIO BERRY CUPS
I always like to give cookie and candy trays to neighbors and friends for the holidays. Typically, I choose a good mix of recipes for everyone’s tastes. As well, I mix easy recipes with harder or more time-consuming ones.
Some of the treats I include every year because they’re favorites are
- Original Quaker Oatmeal Raisin Cookie
- Old Fashioned Molasses Cookies
- 3 Ingredient Cookie Butter Truffles
- Martha Washington Candy
- Peppermint Fudge
The difficulty level for this recipe is easy, like super easy. Super duper easy even! I mean, all you do is melt the chocolate in the microwave, stir it together, and decorate. 🤷♀️
IS ALMOND AND WHITE CHOCOLATE THE SAME?
No, they’re not the same product.
- Almond bark is made with vegetable fats, sugar, flavors, and coloring. It can come in different flavors, including vanilla and chocolate, but it does not contain any real chocolate.
- White chocolate is a blend of cocoa butter, milk products, vanilla, and lecithin. It is not actually chocolate either because it doesn’t contain any chocolate solids.
For this recipe, you can use either almond bark or white chocolate. Almond bark is typically cheaper and easier to work with. It melts smoothly and doesn’t scorch or burn as easily as white chocolate.
SUBSTITUTIONS AND TIPS
- Pistachios – You can substitute chopped pecans, walnuts, or almonds for the pistachios.
- Fruit – You can use any seasonal fruit or your favorite.
- Most important, before placing any fruit on the chocolate be certain they are completely dry. Water makes chocolate seize up (or harden) but it also will cause fruit to mold quickly.
- Next, you can make these ahead of time, even a few days ahead. However, simply wait to put the fruit on until you’re ready to serve. This way the fruit will stay nice and fresh.
- Finally, if you need these treats to harden faster, place them in the refrigerator for 10 to 15 minutes.
SHOP THIS POST
DARK CHOCOLATE PISTACHIO BERRY CUPS
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Save To Your Recipe BoxIngredients
- 2 cups dark chocolate chips
- 4 ounces almond bark
- 2 tablespoons pistachios chopped
- ⅓ cup raspberries
- ⅓ cup blueberries
- ⅓ cup blackberries
Instructions
- Line 24 mini cupcake tins with mini cupcake liners.
- In two separate bowls, heat the chocolate chips and almond bark until melted. Heat in 30-second increments, stirring each time to avoid burning the chocolate. The almond bark should only take about 30 seconds. The chocolate chips will take about 60-90 seconds.
- Once both are melted, stir together until fully combined.
- Spoon chocolate mixture into each of the cupcake liners.
- Top with raspberries, blueberries, and blackberries.
- Sprinkle with a few pieces of chopped pistachios. Let set for 20-30 minutes or until hardened.
- Store in an airtight container in the refrigerator 3 days.
Nutrition
Glenda says
Heavenly! The dark chocolate is the perfect canvas for the fresh berries. I love this easy and delicious candy. Thanks for sharing the recipe!