Easters rolling around faster than an Easter egg down a hill and we all know what Easter really stands for… Eat All Sweets & Treats Eve..Ryday.
Today I’m going to show you how to make a really super naughty, not on the diet plan, Easter themed Rocky Road recipe and boy, oh boy, is it good!
300g Milk Chocolate (200g for the mixture, 100g for the topping)
200g Dark Chocolate
100g White Chocolate
Half a pack of Digestive biscuits
2 Shredded Wheat biscuits
1 Pack of Mini Oreo Dairy Milk eggs
3 Creme Eggs
1 Pack of Mini Eggs (or in my case, I used Tesco’s Mini Mini eggs)
I N S T R U C T I O N S
- Place the Oreo eggs, Creme eggs and Mini eggs into the freezer about 30 minutes before you begin making your rocky road. This is essential to ensure that when you place them into the melted chocolate mixture, they don’t melt and lose their shape.
- Get 1 or 2, depending how big they are, silicone moulds ready for the mixture to go into when creating your tasty concoction.
- Take half a pack of Digestive biscuits and put them into a mixing bowl. Using a rolling pin, bash them until they’re most broken up with a few pieces still chunky.
- Repeat this process with the Shredded Wheat biscuits.
- Equally spread this mixture into your silicone moulds ensuring there’s enough room for you to add and mix in the chocolate.
- Melt 200g of dark chocolate and 200g of milk chocolate together. Once the chocolate is smoothly mixed pour the mixture equally into your moulds.
- Taking a wooden spoon, mix together the biscuit/Shredded Wheat’s with the melted chocolate until fully combined. Once complete, using the wooden spoon, push the mixture into the moulds until it’s compact and fully spread equally all over.
- Take your eggs out of the freezer. Carefully chop your Oreo eggs into halves and your Creme eggs into 6 pieces each.
- Place the Creme eggs, Oreo eggs and mini eggs into the mixture.
- Melt 100g of white chocolate and using a teaspoon, carefully create a pattern over the rocky road. This is also a great opportunity to ensure chocolate is in any sparse gaps of the mixture.
- Repeat this process with the 100g of milk chocolate that is left.
- Place in fridge and leave to set for at least an hour.
- Take out of the mould and carefully cut the rocky road into brownie or bitesize brownie sized chunks.