Christmas Chocolate Biscuit Figures
A no-bake holiday confection that swaps the usual biscuit-and-chocolate mix for a tender white-chocolate nougat flecked with pistachios, tahini, dried apricots, and a whisper of cardamom. Shaped into four small figures and dipped in dark chocolate, they’re a grown-up, fragrant treat with a satisfying snap.
A no-bake holiday confection that swaps the usual biscuit-and-chocolate mix for a tender white-chocolate nougat flecked with pistachios, tahini, dried apricots, and a whisper of cardamom. Shaped into four small figures and dipped in dark chocolate, they’re a grown-up, fragrant treat with a satisfying snap.
Ingredients
8 ingredients- Fat
- 18g
- Carbs
- 28g
- Protein
- 4g
Whole recipe (4 servings): 1120 kcal
- 100 g white chocolate, chopped
- 2 tbsp (30 g) tahini
- 2 tbsp (16 g) powdered sugar
- 1/4 tsp ground cardamom
- 1/8 tsp fine sea salt
- 40 g shelled pistachios, roughly chopped
- 30 g dried apricots, finely chopped
- 80 g dark chocolate (60–70% cocoa), chopped
Method
9 steps- Line a small baking sheet or plate with parchment paper.
- In a heatproof bowl set over a pot of barely simmering water (or in short bursts in the microwave), melt the white chocolate, stirring until smooth. Remove from heat and let cool for 1 minute.
- Stir in the tahini, powdered sugar, cardamom, and salt until fully combined and glossy.
- Fold in the chopped pistachios and apricots. The mixture will be thick and sticky.
- Divide the mixture into 4 equal portions (about 35 g each). With lightly oiled hands or two spoons, shape each into a small figure—simple balls, logs, or little snowmen. Place on the lined sheet.
- Refrigerate for 20–30 minutes, until firm enough to handle.
- Melt the dark chocolate in a clean heatproof bowl over barely simmering water, stirring until smooth. Let cool for 2 minutes.
- Dip each chilled figure into the dark chocolate, using a fork to turn and coat evenly. Let excess drip off, then return to the parchment.
- Refrigerate for 10–15 minutes, until the dark chocolate is set. Serve at room temperature for the best texture.
Recipe notes
Helpful tips
- For a smoother nougat, pulse the pistachios and apricots in a food processor until finely chopped, but keep some texture.
- Chill the figures thoroughly before dipping; cold centers help the dark chocolate set quickly.
- If the white chocolate mixture becomes too soft to shape, chill it for 10 minutes before forming.
Equipment
- Heatproof bowl
- Saucepan (for double boiler)
- Spatula
- Parchment paper
- Baking sheet or plate
- Fork
- Measuring spoons
- Kitchen scale (optional)
Storage
Store in an airtight container in the refrigerator for up to 1 week. Let sit at room temperature for 5 minutes before serving.
Additional tips
- Contains nuts (pistachios) and sesame (tahini). May contain milk and soy. Not suitable for those with these allergies.
Recipe inspiration
Inspired by Dessertliebe
Estimated nutrition
Per serving: 280 calories
Fat: 18 g · Carbs: 28 g · Protein: 4 g
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