- 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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
