Recipe by Mooseybear
This is a really cute dessert and is very refreshing, especially in the summer.
Top Review by Chef Regina V. Smith
I made this recipe to serve at a cocktail party, and was not disappointed. I received many compliments on these little clusters. I used hazelnuts instead of cashews because the darkness of the outer nut contrasted better with the white chocolate. I used best quality Belgian white chocolate instead of the Bakers chocolate listed in the recipe. Although the recipe says you can prepare them 4 hours ahead, I made mine 6 hours ahead, and they were fine, so you have a bit of room to play with the 4 hour time suggested. Thanks Mooseybear.
- 2 lbs seedless grapes, red and green
- 1 lb premium white baking chocolate, coarsley chopped
- 2 cups honey-roasted cashews, finely chopped
- fresh grape leaves (to garnish)
Directions See How It's Made
- Rinse grapes and drain well.
- Cut grapes into clusters of 3.
- Set on paper towels and let dry completely.
- Melt chocolate in the top of a double boiler over hot water. When completely melted, remove from heat.
- Place cashews in a shallow bowl.
- Holding the grape clusters by the stem, dip in the chocolate and allow excess to drain back into pan.
- Roll grapes gently in the cashews.
- Place grapes, stem side up, on waxed paper.
- Refrigerate until firm.
- Serve within 4 hours.
- Garnish with grape leaves if desired.