Easter Rocky Road

Yet again truly inspirational work from Chef Kyle Norris from Beverly Hills Hotel in Umhlanga Durban, this Easter try his Easter rocky road, sure to be a huge success with the kids.

400g dark chocolate, chopped

400g white chocolate chopped

1 1/4 x 250g packets assorted chocolate mini Easter eggs

100g packet mini marshmallows

2/3 cup (100g) pistachio kernels, toasted

1 1/4 cups (150g) dried cranberries

10 sponge finger biscuits, chopped



NOTE – add your own sweets or your favourite nuts to create your own long rocky road........



Grease a 6cm-deep, 20cm (base) square cake pan. Line base and sides of pan with baking paper, allowing 2cm overhang on all sides.



Place chocolates in separate a heatproof, microwave-safe bowl. Microwave on high (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside to cool for 20 minutes.

Place marshmallows, pistachios, cranberries, biscuits and half the eggs in a bowl. Add chocolate. Stir gently to combine. Spoon mixture into prepared pan. Press with the back of a spoon to level.



Lightly press remaining eggs into top. Cover.



Refrigerate for 2 hours or overnight, if time permits, or until set.

remove rocky road from pan.



Cut and Serve