GLUTEN-FREE CHOCOLATE, CHRISTMAS MINCE AND GANACHE SQUARES
Our Chocolate, Christmas Mince and Ganache Squares make the perfect end to a festive cocktail party.
Perfect … well they’re very chocolatey, deliciously chewy, fragrantly Christmasy, delightfully easy to make and best of all, they can be made well ahead and frozen for up to a month or stored in the fridge for up to a week.
Perfect.
Rosie
CHOCOLATE, CHRISTMAS MINCE AND GANACHE SQUARES
Makes around 95 x 2.5cm bite sized squares
Start this recipe the day before to refrigerate overnight to make slicing into squares easier.
290 gm Christmas Mince, see recipe below or use a purchased variety
200 gm unblanched whole almonds
200 gm dark couverture chocolate (55.5%), chopped
6 egg whites
Pinch salt
125 gm caster sugar
Preheat oven to 155°C fan-forced (175°C conventional). Grease and line a 23cm x 33cm or equivalent tin or frame.
Place the Christmas mince onto a chopping board and roughly chop to reduce the size of any larger pieces of fruit. Transfer to a large bowl.
Place the almonds and chocolate into a food processor and process until almost ground.
Transfer to the bowl with the Christmas mince. Mix well to break up any Christmas mince pieces which may have stuck together and to evenly distribute them (fingertips work well for this purpose).
Whisk the egg whites with the salt on low speed for 2 minutes. Increase the speed to medium and whisk until medium peaks form. Slowly add the caster sugar and increase the speed to high. Whisk for a further 2-3 minutes or until the mixture is shiny and meringue-like.
Fold half the meringue mixture into the Christmas mince, almond and chocolate mix followed by the second half of the meringue.
Transfer to the prepared tin or frame, smooth the top, and bake for 30 minutes.
Place on a cooling rack until completely cold. Refrigerate overnight.
Ice with Ganache Icing (see below). Place in the fridge to allow the icing to firm completely.
As an easier option, if you prefer, skip the Ganache Icing and dust the top with cocoa or icing sugar to serve.
Slice into squares while still cold and top with Candied Orange Rind Christmas Trees (optional, to serve, see below) or simply dust with cocoa or icing sugar.
The slices are deliciously chewy when served straight from the fridge but will have more Christmas-spice notes evident when served at room temperature. Both are equally good.
The iced slice will keep up to a week in the fridge and un-iced will freeze well in one or two large pieces. Defrost in the fridge before icing and cutting into squares.
CHRISTMAS FRUIT MINCE
Makes 3 x 250ml jars (one jar weights just over 290gm)
150 ml sherry
100 gm raw sugar
100 gm unsalted butter
100 gm sultanas
100 gm currants
50 gm raisins
50 gm craisins
100 gm dried apricots, finely chopped
100 gm dried figs, finely chopped
100 gm dried dates, finely chopped
100 gm mixed peel
1.5 teaspoons ground nutmeg
3 teaspoons ground cinnamon
2 teaspoons ground allspice
Bring sherry, sugar and butter to a boil in a large saucepan. Add all the remaining ingredients and stir to thoroughly combine. Cook over a very low heat for 10-15 minutes, stirring often to prevent the mixture sticking to the base of the pan. Transfer to sterilised jars and seal.
When cold, transfer to the fridge.
The Christmas Fruit Mince will keep in the fridge for up to 12 months.
This recipe makes more than you need for the Chocolate, Christmas Mince and Ganache Squares recipe. One jar will make around 12 Christmas Mince Tarts so you’ll have a handy supply in the fridge.
GANACHE ICING (Optional)
240 gm dark couverture chocolate (55.5%), chopped
170 gm pure cream
Place the chocolate in a heat proof bowl. Bring the cream to a boil in a small saucepan and pour over the chocolate.
Stir until the chocolate has completely melted, allowing to cool to a thick spreading consistency, if necessary, before spreading over the top of the cake.
CANDIED ORANGE RIND CHRISTMAS TREES (optional)
Makes around 95 Christmas tree shapes 2.5cm high x 2cm at the widest point
4 large oranges, washed and dried
880 gm caster sugar
1 litre water
300 gm caster sugar extra
Using a vegetable peeler, remove the zest from the oranges in long, wide strips, avoiding any white pith. Using a tiny Christmas tree cutter (or any shape you fancy), cut out shapes from the peel strips. Place in a small saucepan and cover with water. Bring to the boil. Remove from the heat and strain. Repeat two more times.
In a small saucepan, combine the caster sugar and water over a low heat, stirring until the sugar has dissolved. Bring to a simmer and add the strained orange Christmas tree shapes. Allow to simmer slowly until the zest has a translucent appearance, around 10-15 minutes.
Carefully strain as the sugar syrup will be very hot. Transfer the strained zest to a piece of baking paper placed on a heatproof surface. Tip the extra 300gm caster sugar over and, with gloved hands, gently toss so that all the shapes are separated and covered in sugar. Spread out on baking paper. Top with another sheet of baking paper and place a flat tray on top. This will ensure the shapes stay flat. Allow to cool before storing in an air-tight container.
The shapes will keep for several weeks.