25 August 2023

Chocolate Brandy Crunch

This indulgent teatime or after-dinner treat is as simple as turning on the microwave. You will need a loaf tin or pan lined with baking parchment, foil or plastic film. Fold the parchment over the upside-down tin to get the shape, then add a few dots of butter to the inside of the tin to help stick it in place.

Photography: CLARE WINFIELD; © RYLAND PETERS & SMALL

Save To My Favourites

All products on this page have been selected by our editorial team, however we may make commission on some products.

Total Time

3 Hours 5 Minutes plus 4 hours chilling time

Ingredients

100g of dried fruit, sultanas, raisins or a mixture

4 tbsp of brandy, rum, sherry or fruit juice

15g of dark/bittersweet chocolate, or a mixture of dark

50g of butter

1 tbsp of golden syrup

7 digestive biscuits or 7 graham cracker sheets (about 100g)

50g of roasted hazelnuts, chopped, or toasted flaked almonds

A little cocoa powder, for dusting (optional)

Method

Step 1

Put the dried fruit in a small bowl with the liquor and microwave for 45 seconds to 1 minute until steaming, then set aside.

Step 2

Break up the chocolate and put into a medium bowl with the butter and syrup. Microwave for 1-2 minutes till melted.

Step 3

Break the biscuits or crackers into the chocolate, then use a spatula to fold in the fruit, brandy and nuts, so that everything is thoroughly chocolatised. Turn into the lined loaf tin or pan and leave to set for 3 hours, then put in the fridge for 4 hours, or overnight. (If you chill it immediately, it will lose its sheen.) Remove from the baking tin, peel away the parchment, lightly dust with cocoa powder (if using) and cut into squares or bars to serve.

Cook's tip: If the chocolate is in bar form, smash it on the work surface (still in its wrapper) then snap it (still wrapped in its paper, or foil) into a bowl.This rough and ready approach will require a little more care (and stirring) while melting, but saves getting covered in the stuff. Buy good-quality chocolate chips, which have the added attraction that you can stir a handful into your breakfast cereal if you want to start the day with a swing.

Recipe courtesy of Two’s Company by Orlando Murrin, published by Ryland Peters & Small (£18.99) Photography by Clare Winfield © Ryland Peters & Small

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.