This chocolate raisin clusters recipe is great fun to make with friends.
Makes 24 of each
Takes 25 minutes to make, plus cooling and setting
1. Line 4 large baking sheets with baking paper. Put the dark chocolate in a bowl over a pan of just-simmering water, making sure the bowl doesn't touch the water. Leave to melt for 4-5 minutes, then remove from the heat and stir until smooth.
To store: These will keep in airtight containers, layered up between baking paper, in a cool place for up to 1 month.
2. Add half the raisins to the chocolate and stir well to coat evenly. Use a teaspoon to place 24 small clusters of the raisins onto 2 lined baking sheets. Set aside to cool and firm up.
3. Melt the milk chocolate in the same way as the dark chocolate. Add the remaining raisins and coat well, then spoon another 24 clusters onto the remaining baking sheet. Leave to cool and set.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
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