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Spiced chocolate discs recipe

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These elegant chocolate discs are studded with dried fruit, nuts and crystallised ginger for a touch of spice. They make a great after-dinner nibble, paired with a Laphroaig 10-Year-Old Whisky and ginger ale. See method

Serves 6 (2 discs each)
Takes 20 mins plus cooling
237 calories / serving
Vegetarian
Gluten-free

Ingredients

200g dark or milk chocolate
10g butter
35g luxury fruit and nut mix
10g strawberry-infused apple pieces
20g crystallised ginger pieces
chilli flakes (optional)

Perfect with:

Laphroaig 10 Year Old Single Malt
Savour the fire, smoke and salty flavours of this single malt whisky

Shop ingredients

Each serving contains

Energy
990kj
237kcal 12%
Fat
14g 20%
Saturates
8g 39%
Sugars
21g 23%
Salt
trace 0%

of the reference intake
Carbohydrate 23.4g Protein 3.2g Fibre 3.7g

Method

Break up the chocolate and melt in a bowl set over a pan of simmering water.
Remove from the heat and stir in the butter. Set aside for 5-8 mins to set slightly; you want it a little thicker than when just melted.
Line a baking tray with baking paper. Using a serving spoon, spoon out onto the paper to make 12 discs. While the chocolate is still soft, stud each one with a nut or two, a piece of dried fruit and a few strawberry-infused apple pieces; top with a chunk of crystallised ginger. Sprinkle over the chilli flakes, if using. Pop them in the fridge to set (about 20 mins), before serving on a platter.

Make ahead: You can prepare these up to a day ahead.

Pairing suggestion: Fill a highball glass with ice, add 25ml Laphroaig 10 Year Old Single Malt, 200ml chilled ginger ale and garnish with a lemon wedge.