I got this recipe from Simone Duke a few years ago and I think it was from a "Tupperware" recipe.
Ingredients:
- 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
Method:
- 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:
nice post. thanks.
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