Directions

1. Combine the milk and butter in a small saucepan over medium-low heat. Whisking, cook until the butter is melted, and the mixture is steaming.
2. Meanwhile, using a double boiler, slowly begin to melt the white chocolate chips. Once softened, remove from the heat. Pour the steaming hot milk mixture over top and leave it to rest minutes without stirring. After 5 minutes, whisk until smooth.
3. Place a silicone mold on a baking sheet.
4. In a thin, controlled stream, pour the melted chocolate mixture into the wells of the mold, filling them to the top without spilling over.
5. Place the baking sheet with the filled molds in the refrigerator to chill for 30-60 minutes.
6. Once the chocolate shapes are firm, turn them out of the mold. Garnish with chopped pistachios and dried flowers as desired. Serve immediately.