They say “Say it with flowers”, so how about saying it with these chocolate goldenberry flowers?!

How do they taste? You have melt in the mouth cacao notes from the dark chocolate, a tart, tangy chewy goldenberry centre and each chocolate is encrusted in a crushed nutty trail mix base. A crunchy, munchy, chewy and silky chocolate treat!

They are fun and easy to make. All you need is a cute silicone flower mould and 3 ingredients. I think these make a super gift too, especially for a flower lover or gardener. If flowers are not your thing, then just use a different style silicone mould (you can get so many these days on-line).

These chocolate flowers also never fail to impress served as after dinner treats with tea/coffee. They look fancy but are incredibly quick and easy to make! They are also vegan (if you keep to dairy-free chocolate) and gluten-free.

These chocolate flowers also never fail to impress served as after dinner treats with tea/coffee. They look fancy but are incredibly quick and easy to make! They are also vegan (if you keep to dairy-free chocolate) and gluten-free.

You can make these chocolate flowers with the kids and the fun bit is dipping the base of the set chocolates in molten chocolate and crushed trail mix to give them a nutty plinth like base. I also find it quite satisfying peeling back the mould to reveal the pretty flower design on each chocolate (I feel like Charlie or Oompa Loopma in Willy Wonka’s chocolate factory!)

Makes: 12

Preparation time: under 30 mins (plus setting time for the chocolate)

Ingredients:

• 100g dark chocolate (you can use milk if you prefer) + 35g for decorating later
• 12 plump dried goldenberries
• 60g crushed trail mix. I use 1.5 bags of Smoky paprika, pineapple, almonds and cashews glazed mix or Pineapple and chilli cashews glazed mix.

Method:

1. In a bain marie or microwave, melt 100g of dark chocolate (or milk, if you are using)
2. In each mould, pop in a large dried goldenberry.
3. Once melted, pour in the molten chocolate into each mould, to the top. Carefully transfer the mould tray to the fridge to set (a few hours should do).
4. Whilst setting, place the trail mix in the blender and pulse to coarsely chop. Alternatively, you can do this manually using a sharp knife and a chopping board. Pour the chopped trail mix onto a small bowl or plate, ready for decorating.
5. When the chocolates have set, melt the remaining 35g of chocolate in a bain marie or microwave until molten.
6. Carefully remove each set chocolate from the mould and place on a plate lined with greaseproof paper.
7. Carefully dip the base of each chocolate into the fresh molten chocolate, then the chopped trail mix and then place onto the greaseproof paper lined plate. Repeat until all chocolates have been dipped.
8. Place in the fridge for a further hour or so until set. Enjoy!

Don’t forget you can find my favourite recipes in my FREE eBook here.