Hazelnut, marshmallow and dark chocolate rocky road hearts
Serves 8
| 150g | pink and white marshmallows, quartered |
| 100g | dried cranberries |
| 50g | roasted, shelled hazelnuts |
| 125g | rice crispy puffs |
| 200g | dark chocolate, roughly chopped |
| 125ml | cream |
Method:
- Lightly heat the cream – remove from the stove and add the chopped dark chocolate.
- Stir to melt the chocolate and then add the rest of the ingredients.
- Line a heart-shaped baking tin with cling film. Fill with the chocolate mixture and refrigerate until set.
- Unmould and indulge!
Chef’s TIP on how to shell hazelnuts – put the raw hazelnuts with skins on a baking tray. Roast at 180°C until the skin starts to crack and becomes a deep, dark brown colour. Remove from the oven and gather the nuts in a clean, dry kitchen cloth to make a ‘pouch’. Rub the pouch with circular movements with your hands, open the cloth and remove the cleaned, shelled hazelnuts. If the skin of some of the nuts is still hard to remove put back into the oven for another few minutes and try again.
