These delicious chocolates are very easy to make and the cardamom flavour turns them into something truly amazing! They make a great present and are perfect for serving with coffee after dinner.
For this recipe, I use a 20cm x 20cm brownie tin, which yields 49 chocolates (7 x 7)
275g plain chocolate
3 tbsp golden syrup
325g gingernut biscuits
100g dried apricots
10-15 cardamom pods
- Grease and line a brownie tin (approx 20cm x 20cm) with greaseproof paper or baking parchment.
- Crush the gingernuts to fine crumbs in a food processor. Alternatively, put the biscuits in an unsealed freezer bag, wrap in a tea towel and bash with a rolling pin. Transfer to a large mixing bowl.
- Chop the dried apricots into small pieces and add them to the crushed biscuits, along with the raisins.
- Using a pestle and mortar, crack the cardamom pods (10 for a very subtle flavour, 15 for something a bit stronger) and remove the seeds, discarding the shells. Finely grind the seeds to a powder then add them to the crushed biscuits.
- Break up the chocolate and put it into a heatproof bowl with the syrup and the butter.
- Put the bowl over a saucepan pan of gently simmering water (making sure the bowl doesn’t touch the water), stirring occasionally until the chocolate and butter have melted.
- Pour over the crushed biscuits, apricots and raisins. Mix thoroughly until well combined.
- Turn the mixture into the lined tin, level the top using the back of a clean metal spoon and refrigerate until set hard.
- Cut into small, bite-sized chunks and store in an airtight tin.