
White Chocolate Rocky Road
Ingredients400g white chocolate, melted
1 cup mini marshmallows
3/4 cup dessicated coconut
Milk Chocolate Rocky Road
Ingredients
400g milk chocolate, melted
1 cup mini marshmallows
3/4 crushed almonds
Rocky Road
Method1. Melt chocolate in a heatproof bowl in the microwave. Heat for 60 seconds then remove from microwave and stir. If it needs longer, reduce time to 20 second intervals until the chocolate it completely melted.
2. Add the dry ingredients and mix well together.
3. Place spoonfuls of the mixture into the centre of 30x30cm baking paper squares and gather the ends together. Secure with twine or an elastic band.
4. Refrigerate for 2-3 hours or until set.
Decorating
You will needTwine or string
Plain fabric (preferably white)
A black marker
1. Cut squares of white fabric out and cut small holes in the centre of each square.
2. Wrap twine securely around your rocky road ball, leaving enough to hang the ghost up with. Feed the end of the twine through the hole in your fabric.
3. Draw a spooky face on the ghost with marker and hang up for a floating effect.
Tips & Tricks
- Use a muffin tray when you're spooning mixture into the baking paper to help guide the circular shape. You can leave them in the muffin tray to refrigerate as well.
- If you're a struggling with securing the twine around your rocky road ball (before hanging them up), use an elastic band instead as they have better grip, and then tie the twine around the elastic instead.
- Serve at room temperature otherwise it's difficult to remove the rocky road from the baking paper.
So as I said, that's it from me in terms of Halloween desserts for this year.
If you missed my earlier ones, have a look at my jelly eyes, graveyard cake and goblin pies.
Happy Halloween!
Until next time.
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