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  • 100g unsalted butter
  • 1 cup double cream
  • 250g caster sugar
  • 50g dried cranberries, chopped
  • 50g candied orange peel, finely chopped
  • 400g flaked almonds
  • 2 pumps NoMU Vanilla Paste
  • 100g plain flour
  • 1 tsp NoMU Cocoa
  • 150g NoMU Hot Chocolate Chunks

Double Chocolate Florentines

Preheat your oven to 180°C and line a baking tray with foil. Grease well.  Place the butter, cream and sugar in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil then remove from the heat and stir in the cranberries, orange peel, almonds and NoMU Vanilla Paste. Sift in the flour and NoMU cocoa and stir to combine.

Drop generous teaspoonfuls of the mixture onto the prepared tray ensuring that they are spaced apart and flatten each one lightly with a fork. Bake for 6-8 minutes or until golden brown. Carefully lift off the tray with a palette knife and transfer to a cooling rack.

Melt the NoMU Hot Chocolate in the microwave and dip one half of each florentine into the chocolate to coat. Place on greaseproof paper to set.

 Tips: Replace the cranberries with glace cherries and try hazelnuts or brazil nuts instead of almonds
           Dip the florentines in white chocolate instead of dark
           Make spiced florentines by adding 1 tsp NoMU Sweet Rub to the flour.

Wine suggestions

On tasting Van Ryn 10 Year Old Vintage Brandy, first smoky caramel, then dried fruit, citrus and almonds came to mind. So it’s a natural choice for these chocolate-dipped discs lit up with cranberry and orange peel. Clean but with the requisite complexity and a very civilized end to a meal, French-style.


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