Chocolate Fruit and Nut Cases

A community recipe by Mariamm

Not tested or verified by Nigella.com

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Introduction

For absolutely delightful, scrunchy, chocolatey deliciousness, this recipe takes a lot of beating. But that's only half the story. It also happens to be so dead easy that anyone from 5 to 105 could knock off a batch in no time at all.

Ingredients

Makes: 18

Metric Cups

For the Cakes

100 grams dark chocolate bar (broken into pieces)
50 grams raisins
50 grams blanched almonds
2 tablespoons golden syrup
50 grams butter
60 grams cornflakes

For the Topping

9 glace cherries

For the Cakes

4 ounces bittersweet chocolate bar (broken into pieces)
2 ounces raisins
2 ounces skinned almonds
2 tablespoons golden syrup or light corn syrup
2 ounces butter
2 ounces cornflakes

For the Topping

9 candied cherries

Method

Chocolate Fruit and Nut Cases is a community recipe submitted by Mariamm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need two 12-hole muffin tins.

First of all you will need to toast the hazelnuts on a baking sheet on the top shelf of the oven for 10 minutes, using a timer, then remove them and allow them to cool.
Next melt the chocolate, golden syrup and butter in a heatproof bowl over barely simmering water, making sure the bowl doesn't touch the water. Then, when everything has melted, stir it all together until blended, then remove the bowl and leave to cool a little.
Now in a large bowl mix together the cornflakes, raisins and hazelnuts then pour in the chocolate mixture and do a bit of gentle stirring and folding until the chocolate has completely coated everything.
Now spoon about 2 dessertspoons of the mixture into each muffin case, and top each one with half a cherry. Don't be tempted yet! Chill the whole lot in the fridge for about 1½ hours to firm up. If you happen to have any left over, they will keep for about 2 to 3 days.

You will need two 12-hole muffin tins.

First of all you will need to toast the hazelnuts on a baking sheet on the top shelf of the oven for 10 minutes, using a timer, then remove them and allow them to cool.
Next melt the chocolate, golden syrup or light corn syrup and butter in a heatproof bowl over barely simmering water, making sure the bowl doesn't touch the water. Then, when everything has melted, stir it all together until blended, then remove the bowl and leave to cool a little.
Now in a large bowl mix together the cornflakes, raisins and hazelnuts then pour in the chocolate mixture and do a bit of gentle stirring and folding until the chocolate has completely coated everything.
Now spoon about 2 dessertspoons of the mixture into each muffin case, and top each one with half a cherry. Don't be tempted yet! Chill the whole lot in the fridge for about 1½ hours to firm up. If you happen to have any left over, they will keep for about 2 to 3 days.