The Ultimate Black Cherry Rocky Road
Prep time: 30 minutes
Cook/chilling time: 2 hours
Makes: 24 pieces
Ingredients
170g Fruyo Cherry
500g milk chocolate
250g butter
180g Agave nector or golden syrup
400g rich tea biscuits
100g marshmallows
½ tin black cherries, drained
1 bag mini eggs
Method
1. Line a 12 by 10 inch tin with cling film.
2. Melt the chocolate, butter and syrup in a bowl over hot water.
3. Place the biscuits in a bag and roughly crush with the base of a pan
4. When the chocolate mixture has melted mix in the yoghurt.
5. Fold in the broken biscuits, ½ the marshmallows and the cherries.
6. Pour the mixture into the tin and sprinkle with the remaining marshmallows and mini eggs for garnish.
7. Place in the fridge for 2 hours to chill. Cut into pieces and serve.
Chefs tips: These make great Easter presents. Why not wrap in cellophane and tie with a ribbon. To make it a real treat for the adults use cherries soaked in kirsch or add a splash of brandy. This is best eaten within 2 days.
Cook/chilling time: 2 hours
Makes: 24 pieces
Ingredients
170g Fruyo Cherry
500g milk chocolate
250g butter
180g Agave nector or golden syrup
400g rich tea biscuits
100g marshmallows
½ tin black cherries, drained
1 bag mini eggs
Method
1. Line a 12 by 10 inch tin with cling film.
2. Melt the chocolate, butter and syrup in a bowl over hot water.
3. Place the biscuits in a bag and roughly crush with the base of a pan
4. When the chocolate mixture has melted mix in the yoghurt.
5. Fold in the broken biscuits, ½ the marshmallows and the cherries.
6. Pour the mixture into the tin and sprinkle with the remaining marshmallows and mini eggs for garnish.
7. Place in the fridge for 2 hours to chill. Cut into pieces and serve.
Chefs tips: These make great Easter presents. Why not wrap in cellophane and tie with a ribbon. To make it a real treat for the adults use cherries soaked in kirsch or add a splash of brandy. This is best eaten within 2 days.