GLUTEN-FREE GINGER, CRANBERRY AND PISTACHIO CHOCOLATES
These delicious Ginger, Cranberry and Pistachio Chocolates, made with the red, green and gold of Christmas, are too easy to prepare and too easy to tuck away too many.
They’re another prepare ahead treat to keep you out of the heat of the kitchen closer to the big day.
And that has to be a winner.
Rosie
GINGER, CRANBERRY AND PISTACHIO CHOCOLATES
Makes around 50
90 ml pure cream
35 gm unsalted butter
225 gm condensed milk
500 gm dark (55%) couverture chocolate, chopped
80 gm crystallised ginger, roughly chopped, plus extra for garnish (optional)
115 gm unsalted, raw pistachio kernels, lightly roasted and roughly chopped
115 dried sweetened cranberries, roughly chopped, plus extra for garnish (optional)
Dutch cocoa powder for dusting (optional)
Dark chocolate ganache for icing (optional) see below
Blanched, slivered pistachios for garnish (optional)
Line an 18cm x 28cm x 3-4 cm tin with baking paper.
Bring cream and butter to a boil in a medium saucepan, add condensed milk and stir to combine. Remove from heat and add chocolate. Stir vigorously until melted. If the chocolate doesn’t completely melt, put it over a low heat for 30 seconds, stirring. Remove from heat and continue to stir until the mixture is smooth.
Add the ginger, roasted pistachios and cranberries and mix to combine well.
Spread into the prepared tin, pressing down firmly and smoothing out the top as you go.
Allow to cool completely then refrigerate for at least 1 hour.
If you are icing the chocolates, continue to Dark Chocolate Ganache recipe below.
If you prefer not to ice then cut into 2.5cm squares and dust with the cocoa powder.
Either way, if you fancy, garnish with ginger slices, small pieces of cranberry and a sliver of blanched, slivered pistachio.
Dark Chocolate Ganache
150 gm dark (70%) couverture chocolate, chopped
90 gm pure cream
Place the chocolate in a heatproof bowl. Bring cream to a boil in a small saucepan and pour over the chopped chocolate. Stir until the chocolate has melted and the mixture is very smooth.
If not already, allow it to cool to a spreading consistency and spread over the top of the un-cut ginger, cranberry, pistachio chocolate block. Allow the ganache to firm up before cutting into 2.5cm squares. If you fancy, garnish with ginger slices, small pieces of cranberry and a piece of blanched, slivered pistachio.