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.

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!!!