Saturday, December 19, 2009

Decadent Chocolate Crunch ...

The recipe I mentioned earlier ... it isn't very photogenic so I haven't taken one!!

I got this recipe from Simone Duke a few years ago and I think it was from a "Tupperware" recipe.

  • 1/2 cup raisins
  • 1/4 cup pitted prunes, chopped
  • 100g dried apricots
  • 2 tablespoons of Liqueur ... I used Kahlua but you could use Baileys, Tia Maria, Cointreau
  • 300g chocolate
  • 50g copha
  • 125g butter
  • 1 egg, lightly beaten
  • 170g sweetwheat biscuits, like Granitas / Digestives, roughly chopped
  • Cocoa for dusting


  • If you have a Tupperware Jelly Ring place it in the freezer. I used a spring form cake tin with a dariole mould in the centre
  • Add liqueur to all the fruit
  • place chocolate, copha and butter in a saucepan and melt (I tried the Microwave and the copha didn't melt very quickly)
  • Stir until smooth and add egg
  • Take jelly mould from freezer and dust liberally with cocoa
  • pour melted chocolate mix over fruit, add biscuits and lightly combine
  • Pour into jelly ring and refrigerate for at least 35 minutes, until set
  • Unmould onto a large plate and dust with cocoa. You could fill the centre with fruits, such as berries, figs or grapes.

With my "mould" I just cut it into small wedges.

It is delicious but John said the Rocky Road is better!!!

1 comment:

Anonymous said...

nice post. thanks.