- 200g bar white chocolate (Belgian white chocolate is ideal)
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
- half pack of butter (about 125g)
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 rich tea biscuits or 12 rich tea fingers
- 4 green glacé cherries (or angelica)
- 50g dried cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 2 tbsp raisins
Break the chocolate straight into a large microwave-proof bowl. Using a round-bladed knife, cut the butter into rough chunks and add to the chocolate. Microwave on medium for about 3 minutes, stirring once, until melted. If you don’t have a microwave, get an adult to pour a few centimetres of boiling water from a kettle into a small saucepan. Set the bowl over the pan so that it doesn’t touch the water, and let the water bubble very gently until the chocolate and butter have melted. Stir the mixture until smooth, then set aside to allow it to cool to room temperature, stirring once or twice as it cools.
While the chocolate is cooling, place the biscuits in a large bowl and scrunch them with your hands. Tip the pieces into a large, thick freezer bag and seal the top. Crush the biscuits into little crumbs by bashing them with a rolling pin. Don’t completely crush them – they should have some crunch left in them.
Rinse the cherries or angelica in a sieve under a warm water tap and pat dry with kitchen paper. Then cut them into pieces so they are the same size as the cranberries and raisins. Stir the biscuits and all the fruits into the melted chocolate and butter, then chill in the bowl for about 2 hours until the mixture is almost solid.
Tear off a sheet of cling film and spread it out on a work surface. Scoop out half of the chilled mixture, shape into a long roll on top of the cling film, then wrap it up. Roll into a sausage the diameter of a £2 coin. Repeat with the remaining mixture, using another sheet of cling film. Chill overnight to firm up. The rolls can be kept in the fridge for up to 3 days or frozen for up to 2 months.
Unwrap each roll and carefully cut into 16 rounds – you might find a serrated knife easier for this. To give as presents, arrange the rounds on paper plates, covered in cling film, or in pretty boxes.