- 100g white chocolate buttons
- 100g dark chocolate buttons
- 85g unsalted butter
- 15g cocoa powder
- 75g honey
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- Zest of 2 clementines
- 75g salted pistachios
- 50g dried cranberries
- 300g Christmas fruit cake, Christmas pudding or mince pies
- 100g Christmas chocolates
Prep: 30 mins + chilling | Cook: 10 mins
1. Half-fill 2 medium-sized pans and set on a medium heat so the water is just simmering. Pop the white chocolate buttons in a heatproof bowl and sit it over 1 pan, making sure the water doesn't touch the pan. Turn the heat down very low and let the chocolate melt – this will take around 5-6 mins.
2. Meanwhile, pop the dark chocolate buttons in a separate heatproof bowl. Dice the butter and add to the bowl with the cocoa, honey, cinnamon and ginger. Finely grate in the clementine zest. Set the bowl over the second pan of simmering water, turn the heat down low and let the chocolate, butter and honey melt for 5-6 mins. Stir to combine.
3. Line a 450g loaf tin with baking paper. Shell the pistachios, then roughly chop them. Roughly chop the cranberries. Crumble the Christmas cake, pudding or mince pies. Add the pistachios, crumbled Christmas cake/pudding/mince pies and dried cranberries to the dark chocolate. Stir to mix everything together.
4. Scoop the dark chocolate mix into the tin. Scoop in the melted white chocolate and use a spatula to ripple the white and dark chocolate together. Press the chocolate minis into the top of the tiffin. Chill in the fridge for at least 4 hrs, or overnight, till set.
5. To serve, lift the tiffin and paper out of the tin and then peel off the paper. Slice into around 10-20 squares. The tiffin makes a lovely festive gift or sweet treat as part of a Christmas tea.
6. Eat Me, Keep Me
The tiffin will keep well for up to 7 days stored in a tub in the fridge.