Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink

Chocolate Mince Pies

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

Created by
  • Mark Tilling - Chocolate Academy Chef
  1. Chocolate Sweet Paste
  2. Chocolate Mince Meat
  3. Chocolate Crumble Topping
  4. Assembling

Chocolate Sweet Paste

ingredients preparation
  • 175g
    plain flour
  • 150g
    butter
  • 75g
    Icing Sugar
  • 25g
  • 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

ingredients preparation
  • 400g
  • 50g
    811NV
  • 50g
    823NV

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

ingredients preparation
  • 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.

Discover more recipes

Chocolate Bar with salted caramel and Crispearls™

Chocolate Bar with salted caramel and Crispearls™

Chocolate mousse, sabayon, marshmallow and passion fruit

Easter nest

Easter nest

Dark chocolate mug cakes

Dark chocolate mug cakes

Cone and cup

Cone and cup

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading