Your Valentine’s Day honey should appreciate these delicious candies–White Chocolate Clusters.  You won’t be able to eat just one (or two)! Cassie Berkowitz, a talented recent pastry school graduate and Chef Renee Marton’s colleague, has created them.

White Chocolate Clusters

Yields 4 clusters
INGREDIENTS
1 cup white chocolate
1/3 cup dried cherries or cranberries
1/3 cup pistachios

Optional:
¼ cup white chocolate, for chocolate drizzling decoration*

METHOD

1.  Line a cookie sheet with wax paper.  Set aside.

2.  Melt white chocolate in a double boiler over low heat.  Stir the chocolate occasionally to make sure it doesn’t burn.

3.  When white chocolate is fully melted, take it off the heat, and immediately add the dried fruit and nuts.  Stir until dried fruit and nuts are coated in chocolate.

4.  Portion the mixture into 4 equal servings and drop onto the parchment lined cookie sheet.  Allow the white chocolate clusters to set in the refrigerator for 5-10 minutes.

Optional red drizzle decorations:

1.  Before putting the chocolate clusters in the refrigerator to set up, melt the remaining white chocolate (1/4 cup) in a double boiler over low heat.

2.  Add 1-2 drops of the red food coloring; stir to combine.

3.  With a spoon, drizzle each cluster with about a teaspoon of the colored chocolate.

4.  Allow the white chocolate clusters to set in the refrigerator for 5-10 minutes.

Oil based food colorings, not easily found at your local supermarket, work best in this recipe.  Here’s where to buy them.

What do you think of this recipe?  Do you have any special Valentine’s Day dishes to share?