These eye-catching chocolates work with any mix of nuts and dried fruit that takes your fancy. Just the thing with coffee after dinner, or parcelled up as a gift. If you’ve neglected to buy a present for someone you’re seen in the Betwixtmas period, a bag of these would certainly be very welcome - and they’re a great way to use up the mountain of Christmas chocolate, too.

Makes 12 discs
150g dark or milk chocolate
Handful of pistachio nuts, crushed (place in a bag and crush with a rolling pin)
12 pecans
12 yellow raisins
Handful of cranberries

1 Melt the chocolate in a pan, or in the microwave in a glass bowl – 30 seconds at a time, to avoid burning the chocolate.
2 Line a cupcake tin with cupcake cases. Add a teaspoon of melted chocolate to each case, swirl with the back of the spoon to spread evenly. Add a generous sprinkle of crushed pistachios to each. Place one pecan and yellow raisin per disc and 2–3 cranberries.
3 Place in the fridge to set; they should be ready in 15–20 mins. When ready to serve, remove the discs from the cases.

This recipe was originally published in our December 2017 issue.