Easy chocolate mendiants with nuts, no molds needed

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Dessert
Very Easy
38 min
98 Kcal

These homemade chocolate mendiants with nuts are the kind of little treats that are almost too pretty to eat! Made with dark, milk and white chocolate, they combine smooth, melt-in-your-mouth chocolate with the irresistible crunch of nuts. The best part? No special molds needed! Easy to prepare and fun to customize, these chocolate mendiants are perfect for enjoying with coffee, sharing on special occasions or giving as a sweet homemade gift.

Ingredients

10

Toppings:

Materials

  • Oven-safe baking sheet
  • Baking paper

Preparation

Preparation5 min
Waiting time30 min
Cook time3 min
  • Easy chocolate mendiants with nuts, no molds needed - Preparation step 1Preheat the oven to 350 °F/180 °C. Break the chocolate bars into squares.
  • Easy chocolate mendiants with nuts, no molds needed - Preparation step 2Line the baking sheet with parchment paper and arrange the chocolate squares on it, spacing them apart, with the smooth side facing up.
  • Easy chocolate mendiants with nuts, no molds needed - Preparation step 3Turn off the oven and place the baking sheet with the chocolates inside for 3 minutes.
  • Easy chocolate mendiants with nuts, no molds needed - Preparation step 4Remove the baking sheet from the oven. While the chocolate is still soft, place a walnut, a hazelnut, an almond, a few pistachios, or some dried berries on each square. Press lightly to secure.
  • Easy chocolate mendiants with nuts, no molds needed - Preparation step 5Let it cool for 10 minutes at room temperature, then place the baking sheet in the refrigerator for about 20 minutes, until the chocolate is completely set.
  • Easy chocolate mendiants with nuts, no molds needed - Preparation step 6Carefully peel the mendiants off the parchment paper. Enjoy!

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FAQ ❓

How do you make chocolate mendiants without a mold?

Melt chocolate squares on a parchment-lined baking sheet in a warm, turned-off oven, then add toppings while the chocolate is soft. Chill until set and peel them off the paper.
Let them cool at room temperature for 10 minutes, then refrigerate for about 20 minutes, or until completely firm.
Try pistachios, hazelnuts, walnuts, almonds, or dried berries. Mix and match toppings to create different flavors and textures.
Yes. This recipe combines dark, milk, and white chocolate, but you can use one type or adjust the combination to suit your taste.
Keep them in an airtight container in a cool, dry place. If your kitchen is warm, store them in the refrigerator to prevent the chocolate from softening.

Nutrition

for 1 serving / for 100 g
Calories: 98Kcal
  • Carbs: 9.1g
  • Total fat: 5.8g
  • Saturated fat: 2.9g
  • Proteins: 1.5g
  • Fibers: 1.1g
  • Sugar: 7.9g
  • ProPoints: 3
  • SmartPoints: 5
Nutritional information for 1 serving (27g)

Cookware

oven

Attributes

Keep refrigerated
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Questions

Photos of members who cooked this recipe

Mirella MendonçaMirella Mendonça
I am the editorial manager at Petitchef (Portugal and Brazil) and a huge enthusiast of travel and world cuisine, always in search of new flavors and experiences. However, as much as I love exploring the delights of different cultures, my mom's cooking will always be my favorite — with that unique flavor that only she can create.

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