Last year I made some gorgeous florentines for Christmas, but I've been ill over the last week and haven't wanted to be in the kitchen (or, frankly, awake) very much. Still, it wouldn't be Christmas without florentines, so I made a super-speedy imitation.
Of course, you could play around with different fruits and nuts - pistachios would give a bit of added colour, and raisins or cranberries would be traditionally Christmassy. The recipe below reflects what I used, and they passed the husband taste test. They're really tiny, so each one melts in the mouth, and you can treat yourself to a few without feeling guilty. You might want to make more than one batch... I wish I had!
Mini Florentine Bites
100g dark chocolate (I spiced mine up a bit)
8 pecan nuts
flaked almonds, toasted
- Start melting the chocolate.
- Meanwhile, chop the hazelnuts in half, and cut the pecans and cherries into quarters.
- Divide the melted chocolate between 30 silicone cake cases, or (if you don't have these) make drops onto a large sheet of greaseproof paper.
- Before the chocolate hardens, arrange on each chocolate disc: ½ hazelnut, ¼ pecan nut, ¼ cherry, a couple of pieces of candied peel, and an almond flake.
- Allow to cool and chill in the fridge before serving.
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