Homemade Fruit and Nut Chocolates
Easy, no-bake treats or the perfect homemade gift.
Melted chocolate set with nuts, dried fruit, a dash of booze and a splash of cream for a rich, tender texture.
I've given two suggested flavours, but you can adapt to whatever nuts, fruit and alcohol you like.
Ingredients
Rum, Raisin and Brazil Nut Dark Chocolates
- 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
Coconut Rum, Apricot and Almond White Chocolates
- 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
Instructions
Method is the same whichever flavour you make
-
Have ready a 20 x 20 cm baking tin or similar container lined with foil or cling film OR use silicone moulds to make small chocolates or chocolate bars.
-
Put the chocolate pieces in a large microwave-safe bowl or jug.
Melt on full power at 10 - 30 second intervals, stirring between each one.
Alternatively, melt the chocolate in a heatproof bowl above a pan of gently simmering water: stir constantly and make sure the water doesn't touch the bottom of the bowl.
-
Quickly stir into the melted chocolate the dried fruit, nuts, and coconut, followed by the cream and alcohol.
-
Immediately transfer the mixture (which will be quite stiff now) to the prepared tin, container or moulds, pressing down well and smoothing down the top.
Put in the fridge until set: approximately 30 minutes.
-
Turn out the set chocolate and cut into pieces. Dust the dark chocolates with cocoa powder if liked.
Stored in the fridge in an airtight container, the chocolates should keep for 7 - 10 days.
Recipe Notes
Recipe adapted from Entertaining with Cranks.