Spiced chocolate discs recipe
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
Each serving contains
of the reference intake
- 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.