“Sometimes the road might seem a bit rocky, but don’t give up, there might be some chocolate, cherries and speckled eggs waiting for you!” These are the wise words of Chef Pieter de Jager in the Leopard’s Leap kitchen.
Try this easy recipe for a delightful seasonal interpretation of the popular Rocky Road!
Easter Rocky Road
Makes 24 bars
250 g 70% chocolate
150 g 40% chocolate
180 g butter
4 tablespoons honey
50 g chopped dates
100 g mini marshmallows
150 g mixed nuts, roughly crushed
50 g red glazed cherries
100 g speckled eggs
100 g Bakers Tennis Biscuits, roughly crushed
100 g digestive biscuits, roughly crushed
Icing-sugar to dust
Melt the chocolate, butter and honey over a double boiler.
Place the rest of the ingredients into a deep tray lined with either plastic or tin-foil. Alternatively, place the ingredients inside a silicone bread-tin.
Pour the melted chocolate over the rocky ingredients.
Place in the fridge to set for roughly 1 – 2 hours.
Remove the set chocolate block from the tray and portion into blocks or thick slices.
Dust with icing-sugar and serve.
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