No Burns Night celebration would be complete without the obligatory haggis. But this most Scottish of delicacies isn’t for everyone, it’s rather like Marmite, you love it or hate it. But my fruit and nut chocolate haggis is a whole lot more fun and super easy to make too.
While there are already recipes for chocolate haggis out there in the land of the internet my idea for a fruit and nut version of chocolate haggis came about as a mixture of two recipes I already make here on Larder Love.
My chocolate salami (salami di cioccolato) recipe that mixes chocolate with biscuit pieces. And the other recipe is my figgy pudding fruit paste that is a combination of dried fruits And rather like that Spanish classic Membrillo that you serve with cheese, only mine is made with dried fruits, nuts and whisky.
I just thought why not combine the dried fruits, whisky and chocolate. Now to make it more haggis like use the actual spices that are used in the making of real haggis – mace, cayenne pepper, nutmeg, and coriander. Oh and oats, so I used crushed oatcakes instead.
The result of all this was my fruit and nut chocolate haggis that is deep and dark, rich and fruity with the hint of spice and the kick of whisky. It’s a savoury treat with a bit of sweetness about it. really rather special and grown-up.
Ingredients for fruit and nut chocolate haggis
- dark chocolate (at least 70% cocoa solids)
- mixed dried fruit
- Scotch whisky
- clear honey
- cocoa powder
- The spices – cayenne pepper, nutmeg, mace, allspice, coriander and salt
How to make fruit and nut chocolate haggis
Simply melt your chocolate in a Bain Marie (that’s a bowl over a pan of simmering water that does not touch the base of the bowl) or in the microwave if you have one.
Now mix this melted chocolate along with all the other ingredients in a food processor and let it do the work for you.
Roll the resulting rich chocolate paste in a sausage shape and tightly wrap in cling film. Leave in fridge for at least 48 hours before slicing.
How to serve fruit and nut chocolate haggis
I like to serve mine alongside a cheeseboard. Particularly with traditional Scottish cheeses like Crowdie (here is my own homemade Crowdie recipe) and with oatcakes of course.
Want to try your hand at making your own, then check out my homemade oatcakes recipe. Honestly, you’ll never buy store bought oatcakes again.
Serve with a rich red wine or go all out Scottish and have it with a wee dram of whisky.
You can also serve this chocolate haggis with coffee, a nice strong espresso works best I feel.
How much does this recipe make?
This will give you a whopping 400g fruit and nut chocolate haggis and since this is very rich you only really need to eat a thin slice at a time so it does go a LONG way. I got 16 slices from my fruity chocolate haggis.
You could always half the recipe if you wanted or you could divide the chocolate haggis into two haggi (of course that’s the plural of haggis!) and wrap one in cling film an plastic and store in the freezer.
How long does keep for?
This will keep for up to a month in the fridge if you keep it well wrapped in cling film and just cut off a slice when you want it.
You can also freeze this when well wrapped for up to 3 months. Just defrost thoroughly before using.
Looking for more recipes for Burns Night? Then check these out before you go;
Fruit and nut chocolate haggis
- food processor, Bain Marie/double boiler or microwave
- 100 g dark chocolate
- 100 g mixed nuts
- 225 g mixed dried fruit
- 1 tsp clear honey
- 2 tbsp Scotch whisky
- 2 tbsp cocoa powder
- 40 g oatcakes (4 oatcakes)
- 1/2 tsp cayenne pepper
- 1/4 tsp grated nutmeg
- 1/4 tsp ground coriander
- 1/4 tsp ground mace
- 1/4 tsp ground allspice
- pinch of sea salt
- Melt the chocolate in a Bain Marie/double boiler or in the microwave
- toast the nuts in a dry pan for approx 1 minute till just turning golden and emitting their nutty aroma. Immediately tip out of the pan as they will continue to cook and burn from the heat of the pan
- Whizz all ingredients in food processor till you get a sticky chocolate paste
- scoop out and roll into a log shape and wrap tightly in cling film
- Set aside in fridge for at least 48 hours to firm up before slicing to serve