Different flavoured chocolate Mikados recipe

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  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 380 calories / serving
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160241 HERO

Pre-heat the oven to 200° C for 5 minutes then turn off and leave the door open.

Pulse the goji berries in a food processor until they are very finely chopped. Transfer to a shallow dish and set to one side. Pulse the pistachios in a clean food processor until very finely chopped. Transfer to a shallow dish and set to one side. Pulse the hazelnuts in a clean food processor until very finely chopped. Transfer to a shallow dish and set to one side.

Place the Mikados on a lined baking tray and place in the cooling oven for 1 minute. Remove from the oven and test to see if the chocolate has softened on the Mikados. If it has softened sufficiently (you want it to be soft/melted enough to have the garnish stick to them), return to the oven for 30 second intervals.

Once soft enough, remove and roll some of the milk chocolate Mikados in the chopped hazelnuts. Roll some of them in the chopped fudge, some in the desiccated coconut and some in the vanilla and chocolate balls. Roll a third of the white chocolate Mikados in the goji berries, roll another third in the chopped pistachios and roll the remaining third in the dark chocolate sprinkles.

Leave to set on wire racks.

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  • Ingredients

  • 2 x Muller Crunch Corner vanilla chocolate balls, pour the vanilla and chocolate balls into a shall dish
  • 30g white Mikados
  • 60g milk chocolate Mikados
  • 50g fudge, finely chopped
  • 20g desiccated coconut
  • 20g hazelnuts
  • 20g pistachios
  • 20g goji berries
  • 10g chocolate sprinkles
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  • Calories
    380
    19%
  • Sugar
    34g
    38%
  • Fat
    21g
    30%
  • Saturates
    10g
    50%
  • Salt
    0.1g
    2%
of an adult's Reference Intake daily amount.
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