Chocolate mendiants are a traditional confection that you’ll find around Christmas and New Years in France. In our family, we are pretty big on the traditional desserts around the holidays. Buche de Noel (Christmas Log) for Christmas, mendiants or Napolitain for New Years.
For this particular dessert, you can top the chocolate with any toppings you like: candied fruits, nuts or fresh fruits. I love candied fruits but unless I go to an Italian store, I have trouble finding them. So I make them myself, it’s simple and I can control the amount of sugar that goes in it (recipe here).
Mendiants au Chocolat
Makes 28 mendiants
5.5 oz (160 g) of chocolate
A mix of chopped nuts (pistachios, hazelnuts, walnuts…), candied fruits (orange, lemon, ginger, cherry…) and fresh fruits if you wish
Place the chocolate in a small pot and melt the chocolate over bain-marie (place the pot in a wide saucepan filled with water over medium heat). Use a wooden spoon to mix the chocolate.
Place a large sheet of parchment paper on a tray.
Drop a small teaspoon of melted chocolate onto the parchment paper, into a disk about 2 inches (5 cm) wide. Try to make them as round as possible! Do about 10 at a time so that the chocolate doesn’t melt before you put the toppings.
Decorate the chocolate with your choice of toppings and let the mendiants sit in a cool room for about 15 min.