Adult's Rocky Road
Makes: 24 squares
Ingredients
300g NOMU Decadent Hot Chocolate pieces
125g unsalted butter
3 tbsp golden syrup
200g blanched hazelnuts, toasted and roughly chopped
50g candied citrus peel
80g ginger preserve, chopped
Directions
Line a 24cm square cake tin with baking paper.
Melt the NOMU Decadent Hot Chocolate, butter and syrup in a saucepan over a low heat, whisking until smooth. Set aside ½ cup of the chocolate mixture. Stir the chopped nuts, citrus peel and ginger preserve into the chocolate mixture until everything is coated with chocolate.
Tip the mixture into the prepared cake tin. Pour the reserved chocolate mixture over the top and smooth with a spatula. Refrigerate the mixture for at least 2 hours, preferably overnight.
Cut into squares or bars, dust with icing sugar and serve.
Ingredients
300g NOMU Decadent Hot Chocolate pieces
125g unsalted butter
3 tbsp golden syrup
200g blanched hazelnuts, toasted and roughly chopped
50g candied citrus peel
80g ginger preserve, chopped
Directions
Line a 24cm square cake tin with baking paper.
Melt the NOMU Decadent Hot Chocolate, butter and syrup in a saucepan over a low heat, whisking until smooth. Set aside ½ cup of the chocolate mixture. Stir the chopped nuts, citrus peel and ginger preserve into the chocolate mixture until everything is coated with chocolate.
Tip the mixture into the prepared cake tin. Pour the reserved chocolate mixture over the top and smooth with a spatula. Refrigerate the mixture for at least 2 hours, preferably overnight.
Cut into squares or bars, dust with icing sugar and serve.
Ingredients
300g NOMU Decadent Hot Chocolate pieces
125g unsalted butter
3 tbsp golden syrup
200g blanched hazelnuts, toasted and roughly chopped
50g candied citrus peel
80g ginger preserve, chopped
Directions
Line a 24cm square cake tin with baking paper.
Melt the NOMU Decadent Hot Chocolate, butter and syrup in a saucepan over a low heat, whisking until smooth. Set aside ½ cup of the chocolate mixture. Stir the chopped nuts, citrus peel and ginger preserve into the chocolate mixture until everything is coated with chocolate.
Tip the mixture into the prepared cake tin. Pour the reserved chocolate mixture over the top and smooth with a spatula. Refrigerate the mixture for at least 2 hours, preferably overnight.
Cut into squares or bars, dust with icing sugar and serve.
Ingredients
300g NOMU Decadent Hot Chocolate pieces
125g unsalted butter
3 tbsp golden syrup
200g blanched hazelnuts, toasted and roughly chopped
50g candied citrus peel
80g ginger preserve, chopped
Directions
Line a 24cm square cake tin with baking paper.
Melt the NOMU Decadent Hot Chocolate, butter and syrup in a saucepan over a low heat, whisking until smooth. Set aside ½ cup of the chocolate mixture. Stir the chopped nuts, citrus peel and ginger preserve into the chocolate mixture until everything is coated with chocolate.
Tip the mixture into the prepared cake tin. Pour the reserved chocolate mixture over the top and smooth with a spatula. Refrigerate the mixture for at least 2 hours, preferably overnight.
Cut into squares or bars, dust with icing sugar and serve.
