Chocolate Mince Pies

level 1

Filled with either a gooey praline or chocolate ganache centre, mince pies are transformed into an even more fabulous festive treat. This is an easy recipe to replicate that modernises a traditional Christmas pudding.

Recipe components

Callebaut® ingredients

Chocolate Sweet Paste

IngredientsPreparation
  • 175g
    plain flour
  • 150g
    butter
  • 75g
    Icing Sugar
  • 25g
    ground almonds
  • 30g
    cocoa powder
  • 1piece(s)
    Egg
  • 1pinch
    salt

Cream the butter and sugar together. Sieve the remaining dry ingredients together. Add the egg slowly. Add the dry ingredients and combine to form a dough. Rest in the fridge before use.

Chocolate Mince Meat

IngredientsPreparation

Add the chocolate callets to the mincemeat and mix well. As well as adding chocolate to mincemeat you can personalise it by adding orange zest, rum, brandy etc.

Chocolate Crumble Topping

IngredientsPreparation
  • 60g
    icing sugar
  • 60g
    ground almonds
  • 120g
    butter
  • 125g
    flour
  • 10g
    cocoa powder
  • 2spoon(s)
    Baking powder
  • 1pinch
    salt
  • 1piece(s)
    lemon zest

Rub all the ingredients in together. Then leave to set. Then press through a coarse sieve.

Assembling

Praline Centres: place a teaspoon of mincemeat into the bottom of the pie. Pipe a small amount of praline (approximately 10g) place more mincemeat on top to fill the pie. Sprinkle the crumble topping over the pie (approx 10g).  Bake in a preheated oven at 170c for 12 minutes.