Real Rocky Road
- RECIPE MAKES: 8 x portions
- PREP TIME: 15 minutes
- COOK TIME: 2 hours
Place the biscuits into a bag and bash them with a rolling pin. The idea is to get a good mix of small and large chunks.
Melt the chocolate by placing in a bowl over a pan of hot water, once melted and smooth put to one side. Meanwhile make sure the butter is very soft (not melted).
The melted chocolate needs to cool down to the same temperature as the butter, it will start to thicken when ready
Whisk the chocolate and golden syrup into the soft butter until fully incorporated.
Fold the biscuits, vegetarian mini marshmallows, cherries, honeycomb into the chocolate mix until everything is coated.
Tip the mixture out into a lined baking tin pressing down the mix into the corners.
Refrigerate for at least 2 hours (ideally overnight) to allow the mixture to set. Cut into oblongs or squares and dust with icing sugar when serving.
- 200g Mevalia Frollini low protein biscuits
- 40g glacier cherries cut in half
- 40 raisins
- 40g honeycomb broken into small pieces
- 360g Mevalia Chocotino/ Vitabite
- 175g unsalted butter, cubed
- 30g golden syrup
- 150g vegetarian mini marshmallows
