Easter Rocky Road
Ingredients
- 300 g dark chocolate
- 40 g Dansukker Dark Muscovado Sugar
- 100 g salted peanuts
- 200 g Dumle toffees
- 300 g white chocolate
- 80-100 g chocolate eggs
- 30 g mini marshmallows, about a handful
Melt the dark chocolate over a water bath and add the muscovado sugar. Allow to cool slightly. Chop the peanuts and cut the Dumle toffees into small pieces. Fold into the melted chocolate. Pour the mixture into a mould, approx. 23x23 cm.
Refrigerate for about 20 minutes. Meanwhile, melt the white chocolate and allow to cool slightly. Carefully cut the chocolate eggs into small pieces and cut the marshmallows into smaller pieces if they are big. Fold nearly all the chopped chocolate eggs and marshmallows into the white chocolate, saving a few for decoration.
Remove the mould with the dark chocolate from the fridge and sprinkle the white chocolate evenly over the dark chocolate. Top with the remaining chocolate eggs and marshmallows. Refrigerate for a few hours until set.
Cut your rocky road into pieces and serve.
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