Rocky road
If you have any leftover chocolate after Easter, why not make some delicious Easter Rocky Road?
- COOKING TIME : 5 minutes
- PREPARATION TIME : 25 minutes
- DIFFICULTY : Low
- 100 g Dark Chocolate (Easter Eggs)
- 2 tablespoons Bitter cocoa powder
- 2 tablespoons Golden syrup
- 100 g Biscuits
- 50 g Mini marshmallows
- 50 g Dehydrated cranberries
- 200g Mini coloured chocolate eggs
Step 1
Line a 20 x 30cm baking tray with 2 sheets of cling film (in a criss-cross pattern). Place the chocolate and butter in a large bowl set over a saucepan of simmering water and use My Menu - melting, melting chocolate with the ""melting function"" in order to make the rocky road. Discover more on our induction hobs!
Step 2
Remove from the heat and add the cocoa powder and golden syrup.Mix everything until you obtain a homogeneous mixture and leave to cool at room temperature for about 15 minutes. Place the biscuits in a freezer bag and crush them, leaving some pieces larger than others.Stir in the cooled chocolate with the marshmallows, cranberries and the mini coloured chocolate eggs.
Step 3
Pour the mixture into the mold and press with the back of a spoon until you obtain a smooth mixture.
Distribute the remaining mini chocolate eggs on top, pressing them lightly, and leave to rest in the refrigerator for 1 hour. Remove from the mold and cut into bars to serve. Will keep for up to 1 week in an airtight container.