Tuesday, February 11, 2014
Dark Chocolate MIncemeat for Christmas
I was struggling with the We should Cocoa challenge for November, just how should I combine chocolate and apples? I thought about a chocolate apple cake, stewed apples with chocolate custard, chocolate covered apples. But none of these ideas really appealed.
However, I was lucky enough to win Dan Lepards Short and Sweet from The Chocolate Log Blog (co-host of We should Cocoa) and my copy arrived this week. Flipping through all the lovely recipes and excellent photographs and I stumbled upon a recipe for Dark Rich Mincemeat. Maybe it was the name that did it, dark and rich conjures up CHOCOLATE to me and it got me wondering what it would be like to include some dark chocolate IN the mincemeat.
Im also entering this for Vanessa Kimbells "Lets Make Christmas".
This recipe is inspired by the Dan Lepard recipe.
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Dark Chocolate Mincemeat
Christmas Mincemeat (dried fruits, apples and butter) with added chocolate. Inspired by Dan Lepards Dark rich mincemeat in Short and Sweet
Ingredients
- 2 dessert apples, peeled, cored and chopped small
- 300g Dried raisin, sultana & cranberry mix
- 100g soft prunes, stoned and chopped
- 250ml stout or porter
- 1 medium cooking apple, peeled cored and grated
- 300g muscovado sugar
- 1 lemon, grated zest and juice
- 1 tbsp mixed spice
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 50g butter
- 3 tbsp brandy or rum
- 100g dark chocolate
Instructions
1. Add the stout or porter to a large pan with the grated cooking apple, muscovado sugar, lemon zest and juice.2. Bring to the boil, stiring and simmer for about 5 minutes.3. Measure the dried fruits and other dry ingredients and put in a bowl with the chopped dessert apples.4. Add the dried fruit mixture to the pan with the butter and simmer until thick.5. Remove from the heat, leave until warm and stir in the brandy or rum.Leave to cool completely, then stir in 100g chopped dark chocolate.
Details
Prep time: Cook time: Total time: Yield: around 3lb
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