If you love chocolate, you will love these edible gift ideas.
First up a recipe for dark chocolate with hazelnut, cherry and speculoos.
A kind of sophisticated French rocky road, these chocolate treats make a stunning Christmas gift idea. Stuffed with chopped hazelnuts, glistening red glacé cherries and fragments of speculoos cookies, they are an indulgent but very simple idea for edible gifts over the festive season.
We moulded our chocolates in a cannelé mould, but you could instead just pour it onto a silicone sheet and make a thick slab of chocolate bark.
We don’t bother to temper the chocolate here, just a careful melt in the microwave and stir in the goodies.
If you are not a glacé cherry fan, you could substitute with dried figs or dates, but the bright colour of the cherry gives a pretty festive look to these chocolates.
We used dark chocolate but you could use a mix of milk and dark.
We got the idea for this moulded chocolate from a recipe in Zeste magazine, but used a different chocolate and nut mix in our version. We also found that the mix of chocolate and all the goodies in it is very thick, so a better and smoother finish is obtained if you keep a fraction of the melted chocolate aside and use it to line the moulds just before pouring in the rest of the mix.
- 300g Dark Chocolate (65%)
- 50g Butter
- A pinch of sea salt
- 40g Blanched, Peeled and chopped Hazelnuts
- 6 Speculoos biscuits crushed into small pieces.
- 60g chopped glacé cherries (or chopped dried figs/dates).
- Chop the chocolate into small pieces.
- In a microwaveable bowl, mix the chocolate and butter and heat in microwave until the chocolate is melted, checking every 10-20 seconds and stirring to distribute the heat and prevent burning.
- When the chocolate is melted, stir and add in the sea salt.
- Pour a teaspoonful of chocolate into each mould and shake it a little to distribute it across the top.
- Tip the nuts, biscuit and cherries into the remaining chocolate, stir well to combine and then add this to each mould, smoothing the top of each with a spoon.
- Alternatively, you can spread the chocolate mix onto a silicone sheet and let it set into a slab of chocolate bark.
- Allow the chocolate to set in a refrigerator for around 2 hours, then unmould carefully and store in an airtight container for up to 3 days.
More chocolatey edible gift ideas here –
This post on christmas spice truffle filled chocolates.
These Pink Macarons with chilli chocolate ganache
And some other ideas from across the web –
Camilla’s Coffee Truffles
Sarah’s Christmas Pudding Cake Pops
Judith’s Earl Grey Truffles
Helen’s Chocolate Christmas Trees
Urvashi’s Beetroot Truffles
Claire’s Candy Cane Bark
Grace’s Chocolate Dipped Marshmallows
So lots of ideas – time to get making, tasting (of course) and gifting!