Give your mother a lovely surprise this Mother’s Day with a batch of homemade chocolate nutty puddles. They look amazing and are easier to make than you might think…
Preparation time: 20 minutes, plus cooling and setting
Cooking time: 7-10 minutes
Total time: 27-30 minutes, plus cooling and setting 30 minutes
- 100g mixed nuts
- 150g milk chocolate, broken into pieces
- 150g dark chocolate, broken into pieces
- 50g white chocolate, broken into pieces
- 50g raisin mix
- 2 tbsp honeycomb or fudge pieces ½ tsp sea salt crystals
1. Preheat the oven to 200°C, gas mark 6. Line 2 baking sheets with baking parchment. Tip the nuts into a roasting tin and place in the oven to toast for 7-10 minutes. Remove and set aside to cool before roughly chopping.
2. Meanwhile, put each type of chocolate into a separate heatproof bowl. Slowly melt each one over a pan of gently simmering water, making sure the bowl doesn’t touch the water.
3. Spoon a generous teaspoon of each chocolate in a puddle on the lined sheets, then swirl the chocolates together using a skewer to make a pattern, each approx 6cm diameter.
4. Repeat until all the chocolate is used. Sprinkle each puddle with some nuts, raisins, honeycomb and sea salt and leave to set. Once firm, pack into a pretty box. (The puddles will keep in an airtight box in a cool place for up to 2 weeks.)
This recipe comes from Waitrose. Find out more at waitrose.com/mothersday