These eye-catching chocolates work with any mix of nuts and dried fruit that takes your fancy. Just the thing with coffee after dinner, or parcelled up as a gift.
Makes 12 discs
150g dark or milk chocolate
Handful of pistachio nuts, crushed (place in a bag and crush with a rolling pin)
12 yellow raisins
Handful of cranberries
1 Melt the chocolate in a pan, or in the microwave in a glass bowl – 30 seconds at a time, to avoid burning the chocolate.
2 Line a cupcake tin with cupcake cases. Add a teaspoon of melted chocolate to each case, swirl with the back of the spoon to spread evenly. Add a generous sprinkle of crushed pistachios to each. Place one pecan and yellow raisin per disc and 2–3 cranberries.
3 Place in the fridge to set; they should be ready in 15–20 mins. When ready to serve, remove the discs from the cases.
Turn to page 42 of December's The Simple Things for more ideas for nibbles, including Gingerbread cookie sandwiches with chocolate orange filling,
Pumpkin, sunflower & fennel crackers,
Avocado & cashew dip,
and Spiced nuts.