Christmas Rocky Road

Ingredients for 1 servings:

• 200 g dark chocolate coating
• 85 g butter
• 2 tbsp honey
• 100 g biscuit(s) (e.g. butter biscuits or sponge fingers)
• 50 g pistachios
• 30 g almonds, chopped
• 50 g marshmallow(s) (mini)
• 100 g cherry(s) (for topping)
• some powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

A chocolate treat not only for Christmas – for 16 pieces

Put the chocolate coating, butter, and honey in a large bowl and place it on top of a saucepan on the stove that’s half-filled with water. It’s important that the water doesn’t touch the bowl; the ingredients are only melted by the steam. While the ingredients are melting, put the pistachios and cookies in a bag and break them into small pieces (e.g., with a cup, paperweight, or rolling pin). Once everything in the bowl has melted into a smooth mixture, add the pistachios, chopped almonds, and cookie crumbs and remove the bowl from the heat. Stir everything well, then add the mini marshmallows and cherries to the mixture. Take a square baking dish (approx. 20 cm x 20 cm) and line it with cling film. Then spread the chocolate mixture into it, trying to make the surface as even as possible. Place the whole thing in the refrigerator, and after 2 hours, it should be firm enough to cut. Lift the chocolate block out of the mold, including the cling film, remove the film, and cut the whole thing into 16 equal pieces. Arrange them on a serving platter and dust the pieces with powdered sugar.