22/12/2022

Homemade Fruit and Nut Chocolates

Name: Homemade Fruit and Nut Chocolates
Prep time: 20 min
Total time: 25 min
Ingredients: 350 g dark chocolate (broken into squares); 125 g raisins; 100 g Brazil nuts (roughly chopped); 50 g desiccated coconut (lightly toasted in a dry pan); 45 ml double cream; 45 ml dark rum (or brandy, whisky); cocoa powder for dusting (optional); 350 g white chocolate (broken into squares); 125 g apricots (roughly chopped); 100 g flaked almonds (or blanched almonds, roughly chopped); 50 g coconut shavings; 45 ml double cream; 45 ml coconut flavoured rum

Fruit and Nut Chocolates are easy, no-bake treats that are incredibly good. Cut into squares or made into bars, they’re the perfect homemade gift.

Simply mix melted chocolate with your favourite nuts, dried fruits plus any other flavourings you fancy. Stir in some alcohol for a boozy hit plus a little cream for a rich, tender texture and leave to set for around thirty minutes.

In this post I share two suggested flavours: dark chocolate with rum, raisins and Brazil nuts, plus white chocolate with coconut rum, apricots and almonds.

Jump to Recipe

I think that homemade gifts are one of the nicest things to give or receive. For me, that’s especially true at Christmas when there’s so much pressure to spend loads of money on expensive presents.

But surely only the coldest of hearts would fail to be touched by something handmade, no matter how simple? And if your loved one is a chocolate lover, then these oh-so-easy Fruit and Nut Chocolates would be perfect.

Put together in around 20 minutes then chilled for half an hour, they’re ideal if, like me, you’re a bit late in your Christmas prep. Of course, there’s no reason at all that you shouldn’t make and eat them all to yourself, whatever time of year!

FRUIT & NUT CHOCOLATES

As well as being easy and delicious, another thing I love about these sweet treats is that you can adapt them to your favourite dried fruits and nuts. Or just use whatever you have in the cupboard.

I always include a few tablespoons of alcohol (brandy, rum, or whisky) and double cream. These give a richly tender texture: don’t expect them to have a snap like chocolate bars.

To get you started, I’ve created two different flavours. You’ll find full details and how much of each ingredient to use in the recipe card at the end.

You can set the chocolates in a baking tin or other container, lined with foil, or use silicone moulds if you have them. Then just cut into whatever sized pieces you like or leave whole if using smaller moulds.

RUM, RAISIN & BRAZIL NUT DARK CHOCOLATES

Rum and raisin is a classic combination that goes so well with dark chocolate. I add to those roughly chopped Brazil nuts plus some lightly toasted desiccated coconut.

To make these moreish Fruit and Nut Chocolates, start by melting the chocolate. I do this in my microwave on full power. Depending on the wattage, you may need to do it in 30, 20, or 10 second blasts. Stir between each blast. Alternatively, melt the chocolate in a bowl over a saucepan containing gently simmering water. Make sure the water doesn’t reach the bottom of the bowl.

Working quickly (while the chocolate’s still runny) stir in the raisins, coconut and Brazil nuts, followed by the rum and double cream.

Next, transfer the mixture, which will be quite stiff now, to your prepared tin or silicone moulds. Push down well, right into the corners, using a plastic or metal spoon to get the top as smooth as you can.

Finally, pop the whole thing in the fridge to chill and firm up. Thirty minutes is usually plenty, but longer won’t hurt if that’s more convenient.

COCONUT RUM, APRICOT & ALMOND WHITE CHOCOLATES

In contrast to the first, my second suggested flavour is sweeter and a little softer. Along with white chocolate there’s apricots and coconut flavoured white rum. For crunch, I add flaked almonds (you could choose chopped, blanched almond instead) and coconut shavings.

The process is exactly the same as for the dark Fruit and Nut Chocolates. Melt the chocolate (you’ll find that white chocolate melts much more quickly than dark) then add the rest of the ingredients.

Because I only made a half batch of the white chocolates, I divided the mixture between rectangular silicone moulds instead of using the larger capacity tin. As before, put in the fridge to firm up.

FINAL TOUCHES AND STORING

It’s really up to you what size you’d like your chocolates. Just take a big, sharp knife and cut accordingly. As a rough guide, using 350 grams of chocolate you should get approximately 32 Fruit and Nut Chocolates.

For the dark chocolates, I like to dust over a little sifted cocoa powder. Because of all the ingredients we’ve added to the chocolate, the tops won’t be shiny, so a little cocoa powder improves the look.

Because they contain a little fresh cream, the chocolates won’t have the long shelf life of shop bought chocolates. However, the alcohol does help with preservation. I keep them in the fridge where they’re good for 7 to 10 days.

A PERFECT GIFT FOR CHOCOLATE LOVERS

While I love making Fruit and Nut Chocolates for an indulgent treat at home, I think they’re the perfect gift for chocolate loving friends and family.

Put dark or white chocolates, or a mixture, in a cellophane gift bag and tie with raffia or ribbon for a simple but delicious present. Proof that you really don’t need to spend a fortune (or lots of time) on a thoughtful gift.

Once you’ve tried my suggested flavours, why not create your own? Try adding citrus zest, spices, stem ginger, cranberries, seeds instead of nuts, or anything else that takes your fancy. The possibilities are endless.

HAVE YOU MADE THIS RECIPE? LEAVE A COMMENT AND DON’T FORGET TO RATE IT.