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Chocolate fruit and nut clusters

A recipe from the Good Food collection.


Chocolate fruit and nut clusters
Chocolate fruit and nut clusters
125 g (4½ oz) milk chocolate, chopped
125 g (4½ oz) dark chocolate, chopped
80 g (2¾ oz/½ cup) toasted unsalted macadamia nuts, quartered
70 g (2½ oz/½ cup) toasted skinned hazelnuts, halved
75 g (2½ oz/⅓ cup) glacé (candied) ginger pieces, chopped
60 g (2¼ oz/⅓ cup) dried apricots, chopped
40 g (1½ oz/⅓ cup) sweetened dried cranberries (see Note)


1. Line two baking trays with baking paper.

2. Place each type of chocolate in separate heatproof bowls over saucepans of simmering water, ensuring the bowls don't touch the water. Stir until the chocolate is melted and smooth. Remove from the heat.

3. Combine the nuts and dried fruits in a bowl. Stir half into each type of chocolate, mixing thoroughly. Set aside for 10 minutes to allow the chocolate to firm a little. Put small heaped spoonfuls onto the prepared trays. Refrigerate until firm.

4. The clusters will keep stored in an airtight container, for up to 2 weeks.


NOTE: Sweetened dried cranberries are sometimes sold as craisins.

Main ingredient:
American (US)

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