These little chocolates are super easy to make, and you can jazz them up any way you like. Make traditional Mendiant, or non-traditional. Just have fun with it!
Today we are celebrating Bastille Day. Our little Holiday Food Party Group loves to whoop it up for holidays.
I have to admit I wanted to go all out and make Dacquoise, or Rissoles. But it’s ten gazillion degrees out and I refuse to turn on my oven. It’s just too darn hot. So I made Mendiant.
It’s easy to make, you can opt for traditional or untraditional toppings. Whatever floats your boat. The key for me was not having to turn my oven on.
Mendiant are usually made around Christmas time. They are chocolate discs, and the toppings are meant to represent the the four mendicant or monastic orders according to wiki. Traditional ones use dried fruit and nuts.
I opted to do some with the traditional toppings, and some with fun toppings for the hooligans.
Places to stalk Cravings of a Lunatic!
- 12 ounces milk or dark chocolate
- ¼ cup raisins
- ¼ cup hazelnuts
- ¼ cup almonds
- ¼ cup dried figs
- You can melt the chocolate in a double boiler, or make a makeshift double boiler by using a saucepan filled with water, then place a heat proof bowl over top of it. Don't let the bottom of the glass bowl touch the top of the water. You want the water at a simmer before adding the chocolate.
- Break the chocolate into pieces and place about two thirds of it in the bowl. Stir occasionally until it melts completely. Add the other third, then remove the pan from heat. Stir until all the chocolate is melted and smooth.
- Remove the bowl carefully from the pan, and wipe the bottom. Nothing ruins chocolate quicker than water dripping on it.
- Line a cookie sheet with parchment paper.
- Now using a tablespoon you are going to drop the chocolate onto the cookie sheet so it forms small circles.
- Place toppings in the chocolate while it's warm.
- Allow to cool on the counter, or place in the fridge until they firm up.
- Remove and plate.
- Serve with a big old chocolatey smile!
I had so much fun making these. My husband is French Canadian and Catholic. I thought these would be a great thing to make for him, and for Bastille Day. I will be making more at Christmas this year for certain.
I hope you enjoy these. Once it cools down I’ll whip up a Dacquoise, and some Rissoles for you. For now I’m just trying to do anything to keep the house cool, and myself as well.
Make sure you buzz by all the other Bastille Day Posts today. You will love what everyone whipped up for you.
- Apple Tarte Tatin from Hungry Couple
- Chaussons aux Pêches from That Skinny Chick Can Bake
- Dark Chocolate Lavender Sables from gotta get baked
- Chocolate Cherry Brioche from The Girl In The Little Red Kitchen
- Gougères (Herbed Cheese Puffs) from Crumb
- Mendiant from Cravings of a Lunatic
- Lemon Raspberry Madeleines from Kelly Bakes
- Chocolate Orange Torte from What Smells So Good?
- Cherry Clafoutis from Pineapple and Coconut
- Meyer Lemon Fingerling Potato Salad from Magnolia Days
For this particular recipe I didn’t bother tempering the chocolate the way I might around Christmas time. I figure the kids and the hubs would gobble it up so fast it wouldn’t matter much.
Although it occurs to me many folks would probably love a tutorial on how to do that. It helps the chocolate melt correctly, and the perk is it won’t melt all over your fingers when you eat it.
Perhaps a tempering tutorial should be planned for a nice cool day so I can take photos of the process for you.
Too late to do it with this batch. We gobbled these bad boys up in a hurry. Chocolate never lasts long in this household.
For more Chocolate Cravings check out my Pinterest Board:
For more Chocolatey Goodness check out these recipes:
Brownie Batter Smoothies, pictured above
Cherry and Chocolate Chip No Bake Cheesecakes, pictured above
No Bake Mocha Cheesecake with Animal Cracker Crust, pictured above
As you can tell I love chocolate. I have way too many chocolate recipes on the blog.
Wait, did I just say that? Can there ever be too many chocolate recipes?
Heck no. Not in my world.
Toodles and smoochies! xx