Les Quatres Mendiants

1. 1

   Cut 12 6-inch squares of aluminum foil and line 12 4-inch tart molds.

2. 2

   Melt the chocolate in the top half of a double boiler or in a small bowl set over a saucepan of water.

3. 3

   Place over low heat and stir often.

4. 4

   When all the chocolate has melted, remove it from the heat and pour equal amounts into the lined molds.

5. 5

   Let the chocolate cool for 5 to 10 minutes in the molds and then distribute the various nuts and raisins equally over the tops.

6. 6

   If they sink, wait another few minutes and try again.

7. 7

   The chocolate should be soft enough that the nuts and raisins adhere, but not so soft that they sink.

8. 8

   When the chocolates have hardened, lift them out of the molds and gently remove the aluminum foil.

9. 9

   The cooling process can be speeded up by putting the candies in the refrigerator for 30 minutes.

10. 10

    Place the chocolates on a serving tray or store in an airtight container in the refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.

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