After sharing my take on a traditional rocky road recipe last year, followed by a snowy version over Christmas, I thought it would be fun to make an Easter variety. Frankly that meant it had to include Cadbury creme eggs. Is there anyone out there who doesn’t like creme eggs?!
It used to be that creme eggs came out nearer to Easter time than Christmas, however more recently it seems tradition for the supermarkets to have them on the shelves on Boxing Day. I have even heard it rumoured that they have been spotted in the days just before Christmas! Surely not…
Incorporating creme eggs into a rocky road recipe is very easy. Three tips are:
Aesthetically-wise it will look much better if you use mini creme eggs.
You will need to freeze them a few hours before you intend to make the rocky road (along with the marshmallows). This allows them to keep their shape when you mix them together with the warmed chocolate mixture.
Finally, once you take them out of the freezer, chop them in half so that you get to show off their classic yellow and white inside.
- 140 g butter
- 150 g rich tea biscuits
- 250 g milk chocolate
- 120 g dark chocolate
- 4 tbsp golden syrup
- 50 g mini marshmallows
- 50 g raisins
- 40 g glace cherries
- 16 mini creme eggs – 2 bags
- Put the mini creme eggs (16) and the marshmallows (50g) in the freezer for a couple of hours beforehand (ensuring the the marshmallows are separated from each other) so that they will hold their shape.
- Melt in a pan on very low heat the milk chocolate (250g), dark chocolate (120g), butter (140g) and golden syrup (4 tbsp), stirring regularly to ensure it doesn’t burn.
- Once the chocolate has melted set aside 150ml to be used later, leave the rest in the pan but turn off the heat.
for full recipes please see : charlotteslivelykitchen.com