Delia

Chocolate Fruit and Nut Cases - Unlive by Lindsey

For absolutely delightful, scrunchy, chocolatey deliciousness, this recipe takes a lot of beating. But that's only half the story. It also happens to be so dead easy that anyone from 5 to 105 could knock off a batch in no time at all.


Makes 18




Chocolate Fruit and Nut Cases  - Unlive by Lindsey
Ingredients
 1 x 100g bar dark chocolate (75% cocoa solids), broken into small pieces
 2 oz (50 g) raisins
 2 oz (50 g) whole blanched hazelnuts (if you don't want to use nuts, replace them with the same weight of dried cranberries or dried cherries)
 2 tablespoons golden syrup
 2 oz (50 g) butter
 2½ oz (60 g) cornflakes
For the topping:
 9 glace cherries
 Pre-heat the oven to gas mark 3, 325°F (170°C).
Equipment
You will also need 2 x 12-hole mini-muffin tins, lined with 18 mini-muffin cases.

Method

First of all you will need to toast the hazelnuts on a baking sheet on the top shelf of the oven for 10 minutes, using a timer, then remove them and allow them to cool. Next melt the chocolate, golden syrup and butter in a heatproof bowl over barely simmering water, making sure the bowl doesn't touch the water. Then, when everything has melted, stir it all together until blended, then remove the bowl and leave to cool a little. Now in a large bowl mix together the cornflakes, raisins and hazelnuts then pour in the chocolate mixture and do a bit of gentle stirring and folding until the chocolate has completely coated everything.
Now spoon about 2 dessertspoons of the mixture into each muffin case, and top each one with half a cherry. Don't be tempted yet! Chill the whole lot in the fridge for about 1½ hours to firm up. If you happen to have any left over, they will keep for about 2 to 3 days.
_This recipe is taken from The Delia Collection: Chocolate. It has also appeared in Sainsbury's Magazine._

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