Easter Egg Rocky Road
Easter and Chocolate
I am reposting this as my final suggestion for Easter, just in case there is not enough chocolate in your life! (Unless I get my act together and make those hot cross buns)
After a few days in Berlin, and now Scotland where feasting is de rigour, personally I am looking forward to a little fasting and moderation next week. Just a few more days!
This is a no bake recipe which only involves melting chocolate, butter and Lyle’s Golden Syrup. At a pinch you could substitute light corn syrup for the golden syrup, but in Darien, you can buy Lyle’s at Wholefoods and Palmers.
In Denmark I have tried the light syrup. It works as it is made from sugar cane but still does not exactly replicate Golden syrup. The online store Abigail.dk and possibly Meny in Østerbro have Lyle’s.
In Denmark I have had no luck so far in finding mini marshmallows, but ground amaretti cookies, which this recipe calls for, can be bought in almost every store. If you cannot track amaretti cookies down a sweet digestive or rich tea ‘biscuit’ or cookie would be perfectly acceptable.
My chocolate as ever comes from Trader Joes, the large Belgium Bars are brilliant for this sort of thing. The UK has the ever brilliant Cadbury’s and in Denmark I have started using Marabou. My biggest problem with any chocolate bar is keeping them in the house long enough to cook with them, as they also seem be a rather good late night snack.
For ease I have added a cup of both brazil nuts and mini marshmallows and a full bag of mini eggs, please do not be constrained by these amounts and proportions.
- 8 ounces/225g dark or bittersweet chocolate
- 6 ounces/175g milk chocolate
- 11/2 sticks /6 ounces/175g butter
- 4 tablespoons of golden syrup or light corn syrup/light syrup
- 7 ounces/200g amaretti cookies or sweet biscuits (cookies)
- 1 cup brazil nuts, cut into small pieces (any cup will do!)
- 1 cup mini marshmallows(ditto)
- 1 pack mini cadbury's eggs
- confectioners' sugar
Melt the chocolate, butter and syrup in a large bowl over a pan of simmering water (Bain Marie)
Tip the amaretto cookies into a freezer bag and bash them with a rolling pin, leave some slightly bigger pieces to add to the texture of the finished bar.
Chop half of the eggs into slightly smaller pieces.
When the chocolate is fully melted, take the pan off the heat and stir well to combine all the ingredients.
Add the cookies, nuts, marshmallows and eggs to the chocolate and combine well.
Place in a quarter sheet cookie tray lined with cling film.
Leave to set in the fridge for about an hour, dust with the confectioners' sugar and cut into small squares.
Wherever you are I wish you a very Happy Easter!