The Ultimate Chocolate {Not} Mince Pie
Prep time
Cook time
Total time
Recipe type: Christmas, Dessert
Serves: 18
  • For the pastry:
  • 200g plain flour
  • 25g good quality cocoa powder
  • 2 tbsp icing sugar
  • Pinch salt
  • 150g chilled unsalted butter, diced
  • 3-3½ tablespoons iced water
  • For the filling:
  • 2 apples (any kind) or 1 large cooking apple
  • 1 large pear
  • 150g cranberries (fresh or frozen)
  • 3 tbsp water
  • 2 tbsp maple syrup or water
  • 1 tbsp ground cinnamon
  • 3 squares dark chocolate
  • To top: salted caramel sauce and chocolates
  1. For the filling:
  2. Chop the apples and pear and put them into a large saucepan with the water and maple syrup or honey, and cinnamon and cook for 20-30 minutes on a medium - low heat, until the fruit is soft. Add the chocolate and let it melt, then remove from the heat.
  3. For the pastry:
  4. You can use a food processor to make this pastry, or do it by hand. Either way, sieve the flour, cocoa powder, salt and icing sugar together, then add cubes of the cold butter. Rub the butter into the flour by hand (until it's pea sized) or pulse your food processor until it's combined. Add the water and bring the pastry together with your hands.
  5. Tip the pastry onto clingfilm, wrap and chill in the fridge for 30 minutes, or for up to three days until you're ready to use it.
  6. To make the mince pies:
  7. Pre-heat your oven to 160c and prepare a 12 hole muffin tin (no need to grease them though).
  8. Roll out the pastry on a well floured surface and then cut 10cm discs and press them into the bottom and sides of each muffin hole. Top with cooked fruit and cook for 25-30 minutes, then let cool.
  9. To top:
  10. While still warm, top each mince pie with a chocolate and drizzle with salted caramel sauce.
Recipe by Kerry Cooks at