I bring to you yet another Haut Appétit quick and easy holiday treat where heavenly taste is all but compromised. Get these between your cold, chattering teeth and you won’t be needing a fireplace to melt. The cool mint chocolate, gooeyness of marshmallow, and soft crunch of tea biscuits within, will be enough to placate even the most cantankerous Scrooge.
And speaking of Scrooge, I’ve been feeling a bit of a scrooge myself lately… The modelling industry can be a bumpy ride at times, and when I’ve had enough of the turbulence, I seek comfort in the assurance of good taste (Haut Appétit as I like to say.) Did I mention the comfort of good style? A dashing red coat accented with fur, Mint Chocolate Rocky Road Cups, and a good laugh is on my list of “do’s” for this holiday season.
|Photo courtesy of HarpersBazaar.com|
Holiday Mint Chocolate Rocky Road Cups1/2 cup soft butter 200g high quality 70% dark chocolate 200g high quality mint chocolate (I used Andes chocolate mints) **Its important to use mint chocolate that does not have a soft mint centre. The chocolate must be mint flavoured, otherwise it won’t melt properly. 3 heaping Tblsp. golden syrup 200g tea biscuits ** 100g mini marshmallows 2 tsps icing sugar for dusting
Melt the butter, golden syrup, and chocolate in a heavy saucepan on low. Scoop out approx. 1/4-1/2 cup of the mixture and set aside. Turn off the heat. Put the tea biscuits into a large freezer bag, and crush them with a rolling pin until they become crumbs and small chunks. Fold the crushed tea biscuits into the chocolate mixture on the stove, then add the marshmallows. Put large spoonfuls of the mixture into each cup of a non-stick muffin tin (or line with foil) and press the mixture down lightly with the spoon. Then pour the reserved chocolate mixture that was set aside over the rocky road mixture in each cup. Refrigerate for 2 hours or overnight. Lift out of muffin cups with a knife and dust with icing sugar before serving. Makes about 12 cups. ** Substitute Tea Biscuits for a gluten free variety and this recipe becomes gluten free!