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Almond and ginger rochers

Name: Almond and ginger rochers
Prep time: 20 min
Total time: 20 min
Yield: Makes about 20
Cuisine: Italian recipes
Ingredients: 1 tbsp icing sugar; 50g almonds, cut into slivers; 100g pistachios, cut into slivers; 50g dried cherries; 50g crystallised ginger, finely chopped; 3 tbsp golden syrup; 100g dark chocolate

Published: 31 Dec 07
Updated: 18 Mar 24

Almonds, ginger and dried cherries combine to form these decadent treat. A drizzle of chocolate and some wrapping makes for a lovely Christmas gift.

Homemade chocolate truffles also make a thoughtful festive treat for friends and colleagues.

Easy
January 2008

Test kitchen approved

Makes about 20
Hands-on time 20 minutes, plus cooling

Almonds, ginger and dried cherries combine to form these decadent treat. A drizzle of chocolate and some wrapping makes for a lovely Christmas gift.

Homemade chocolate truffles also make a thoughtful festive treat for friends and colleagues.

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Ingredients

1 tbsp icing sugar
50g almonds, cut into slivers
100g pistachios, cut into slivers
50g dried cherries
50g crystallised ginger, finely chopped
3 tbsp golden syrup
100g dark chocolate

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Method

Preheat the oven to 180ºC/fan 160ºC/gas 4. Mix the icing sugar, nuts, cherries and ginger together until lightly coated and spread out on a baking tray lined with non-stick baking paper. Cook for 8-10 minutes, stirring halfway, until golden.
Heat the golden syrup in a wide-based saucepan over a medium heat until bubbling. After a minute or so the syrup will start to caramelise at the edges; wait until it turns a rich brown colour, then remove from the heat. Immediately add the nut mixture and stir to coat.
Lay out a clean sheet of non-stick baking paper and drop heaped teaspoonfuls of the mixture onto it. Leave until cool enough to handle, then use wet hands to roll into little balls.

Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water, stirring occasionally. Scrape the melted chocolate into a strong plastic bag or disposable piping bag. Snip off 1 corner and drizzle the nut clusters with chocolate. Leave to cool and set for 20 minutes, then transfer to petit four cases. Box or wrap in cellophane and store for 1-2 weeks.