Wednesday, 3 October 2012

Choc & Stem Ginger Rocky Road

Not one for the waist line but definitely for the indulgence and taste. This is just so delicious and 100% inspired by my visit to the Cake and Bake Show and in particular watching the Mary Berry Presentation. She made a stem ginger rocky road biscuit & I was just too busy watching her cook that I forgot to take note of the measurements ... so this is my attempt to make something that was near perfectly close to what I tasted. I have to say its pretty damn good. The proof was in the pudding, literally, when I serve it up to some girlfriends with some fine taste buds at a dinner party on Saturday; it was swiftly all demolished. Can be cut into small squares and served as an inexpensive petit fours or cut to the size you feel you can manage!!

You will need the following:
300g Dark Chocolate
200g Ginger Nut Biscuits
200ml Double Cream
50g Crystallised Stem Ginger
50g Golden Caster Sugar


Measure out your ginger nut biscuits

Crush roughly with the end of a rolling pin

Measure out your chocolate

Melt the chocolate over a bain marie or for a couple of minutes in the microwave

Add the cream to the chocolate

Stir until it is completely combined

Add in the biscuits

Measure out your crystallised stem ginger

Finely chop into half centimetre pieces

Add to the chocolate biscuit mix

Add in the sugar
Cut a strip of baking paper and line a 8 x 8 inch tin 

Pour in your mixture and smooth over. 
Put in the fridge for a couple of hours and allow to set

Cut into pieces and eat whenever you like ... store in the fridge

Enjoy ... 

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