Go Back

Chocolate, Pistachio, and Raspberry Dust Cherries


Special Equipment

  • Special Equipment: a food processor
  • a candy thermometer, preferably digital (I use this one)


For the Chocolate, Pistachio, and Raspberry Cherries

    (makes around 36 cherries)

    • 1/4 cup freeze-dried raspberries
    • 1/4 cup shelled raw pistachios
    • 2 ounces dark chocolate at least 60% cacao, roughly chopped
    • 8 ounces ripe cherries washed and patted dry


    • In the bowl of a food processor, combine 1/4 cup freeze-dried raspberries and 1/4 cup shelled pistachios. Pulse until finely ground, around 10 seconds. Transfer to a shallow dish and set aside.
    • Line a sheet pan with wax paper and set aside.
    • Add about 2 inches of water to a medium saucepan and bring to a boil. Once boiling, remove from the heat and place a double boiler or heatproof bowl over the water, ensuring that the bottom of the boiler or bowl does not touch the water), and add three-quarters of the dark chocolate. Use a heatproof rubber spatula to stir the chocolate until most of it has melted. Keep a candy thermometer in the chocolate and remove bowl from the water if it gets warmer than 90 (F). Keep stirring until almost all the chocolate has melted. Add the remaining one-quarter of the chocolate and continue to stir until completely melted and glossy.
    • Holding a cherry by its stem, dip it into the chocolate, and immediately roll it into the raspberry and pistachio mixture. Transfer to the prepared baking sheet. Repeat with the rest of the cherries. Set aside and let harden completely before serving, about 1 hour.