- 30 whole dried walnut kernels
- 125g dark chocolate
- 1 pinch vanilla powder
- 40g butter
- Prep: 5 minutes
- Cook: 7-8 minutes
This timeless recipe from Les Cuisines Régionales de France: Savoie-Dauphiné yields elegant chocolate-dipped walnuts. As a home cook familiar with regional French sweets, I recommend vigilant melting for a glossy finish—walnuts' earthy crunch shines through.
Difficulty: Easy
- Break the dark chocolate into pieces and place in a small saucepan with the vanilla powder. Set over a bain-marie on medium heat.
- As it melts, add butter in lumps, stirring with a wooden spoon until smooth. Stir in 2 tablespoons of water. Reduce to low heat.
- Pierce walnut kernels on a metal skewer. Dip fully into chocolate, turning to coat evenly. Hold upright to drip and set slightly.
- Transfer to oiled parchment paper (almond oil ideal). Let dry completely.
- Store in small boxes with pleated paper liners. Serve with coffee. Optionally, top with mimosa balls or sugar violets before fully set.
Source: Les Cuisines Régionales de France. Savoie-Dauphiné. Editions du Fanal
