- Rocky Road:
- X1 X2 X4
- Dark Chocolate 250g 500g 1000g
- Digestive Biscuits 150g 300g 600g
- Mini Marshmallows 100g 200g 400g
- Glacier Cherries 170g 340g 680g
- Kerrymaid Buttery 250g 500g 1000g
- Golden Syrup 125g 250g 500g
- Chocolate covered chocolate mousse:
- X1 X2 X4
- Dark Chocolate 250g 500g 1000g
- Kerrymaid Double 300g 600g 1200g
- Dark Chocolate 100g 200g 400g
- Whipped Cream:
- X1 X2 X4
- Kerrymaid Double 300g 600g 1200g
- Icing Sugar 120g 240g 480g
- Vanilla Pods ½ 1 2
- Chocolate Ganache:
- X1 X2 X4
- Kerrymaid Double 500g 1000g 2000g
- Salt 10g 20g 40g
- Dark Chocolate 600g 1200g 2400g
Luxury Chocolate Sundae
Ingredients
Method
Rocky Road:
- Melt together the dark chocolate, butter and golden syrup
- Break up the digestive biscuits roughly
- Slice the glacier cherries
- Add to a large bowl the cherries, biscuits and mini marshmallows
- Pour the melted chocolate mixture into the bowl
- Mix all the ingredients till combined
- Pour into a lined tray and set in the fridge over night
- Remove from the fridge cut into 1.5cm squares
Chocolate covered chocolate mousse:
- Bring the Kerrymaid Double to the boil
- Remove from the heat pour over the chocolate
- Mix till combined and smooth
- Leave to cool completely, once cold place into a food processor
- Whisk till light and aerated, place in the fridge to set in a square tub or mould
- Melt the second quantity of chocolate
- Demould the mousse, and cut into square
- Place over a cooling wire, pour the melted chocolate over the mousse to cover
- Place back in the fridge to set
Whipped Cream:
- Scrap the seeds from the vanilla pod and place into a bowl
- Pour in the Kerrymaid Double and add the icing sugar
- Whisk the cream till it forms semi peaks and holds its shape
- Store in the fridge
Chocolate Ganache:
- Heat the Kerrymaid Double to 50°c
- Remove from the heat add the chocolate, salt,
- Whisk to a smooth consistency
- Allow to set in the fridge
Finish the dish with;
Kerrymaid Angelito and edible gold leaf
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