Cherry Rocky Road

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Serves 10, prep time 15, plus 2 hours to chill

INGREDIENTS
2 bars 70% cocoa chocolate
3 oz unsalted butter
1 tbsp golden syrup
15 ginger biscuits broken-up
15 glacé cherries
1 tbsp of mixed peel
3 handfuls of mini marshmallows
12cm deep baking tray
6 chunks of melted milk chocolate for decoration
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Heat some water in a pan and place a glass bowl over the top. Break the chocolate into the bowl, add the butter and syrup and allow to melt. Break the ginger biscuits into small pieces into a mixing bowl, add the glacé cherries and mixed peel. After about 5-6 minutes, the chocolate should have become melted. Stir with a fork – the mixture should be silky smooth in texture. Remove from the heat and allow to cool for five minutes. Line a rectangle dish with some cling film, making sure there is excess over the edge of the tray. Pour the melted chocolate into the bowl coating all the ingredients. Then add the marshmallows and mix. Now pour the mixture into the dish, flatten and even out  – best done with a potato masher. Once the mix is flat and even place the dish in the fridge and allow to set for two hours. After two hours gently melt the milk chocolate chunks in the microwave for a minute, stir so there are no lumps. Remove the tray from the fridge, gently pull the cling film to release contents. Place on a wire tray on top of some baking parchment. Using a fork, drizzle the melted chocolate diagonally. Return to the fridge for 20 minutes, then with a sharp knife, cut in half then into rectangle strips and serve.

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