Post by Berry McPaper-cuts on Dec 28, 2014 8:34:54 GMT
200 g bar plain dark chocolate broken into squares 100g butter 397g can condensed milk 200g digestive biscuits (about 14) 300g assorted chocolates, such as Rose’s, Quality Street, Milk Tray etc. Method Put the chocolate and butter in a medium saucepan and melt over a very low heat, stirring until smooth. Remove from the hob and stir in the condensed milk until well combined. Pour into a large mixing bowl and leave to cool for at least 20 minutes (this will stop the chocolates melting when they’re added). Break the biscuits into small chunks and drop onto the chocolate mixture. Unwrap the chocolates, if necessary, and add to the bowl. Use a large spoon to mix. Pour or spoon into a 20cm square cake tin lined with non-stick baking paper and spread right to the corners. Cover with cling film and pop into the freezer for 1-2 hours or until very firm. Turn out onto a board, remove the lining paper, and cut into small squares – remember it’s very rich. Serve what you think you’ll need and pop the rest into sealed containers, interleaving with non-stick baking paper. Return to the freezer and eat within about 3 months.
I first tasted that from a wonderful sandwich bar near my old office nearly 30 years ago. They used to put glace cherries or nuts into the mix too sometimes.
Alternatively, PM me for my address, then send them here, because Mr Cog is a chocaholic who'd make short work of any 'unwanted' chocolate. One year he got about 20 boxes for Christmas, and he'd gobbed the lot by New Years
I'm a bit confused. I only have unwanted chocolates if they are ones I don't like, I'm not sure I would like them any better all mixed together! Sounds like a waste of dark chocolate and biscuits! I can always find a family member who will take them off my hands anyway so the concept of 'unwanted chocolate' doesn't really exist here either!
It sounds like a fine recipe to try with chocolates I like though!! The addition of glace cherries and nuts sounds good too. I have a large tin of Quality Street that would work very nicely - I feel a cooking session coming on! Does it count as cooking?
Post by Berry McPaper-cuts on Dec 28, 2014 22:26:14 GMT
Yes because you are melting the chocolate. I make something similar without the chocolates which I keep in the freezer for emergencies. The thing that puts me off with this is it will be the caramels left over which pull my fillings out and that would not stop if I made them into a cake. I like EB's idea of using chocolates you like.
I usually make one of these at Christmas to take to friends, or into work before I retired. The Pistachio one is my favourite, you can eat it straight from the freezer!.
Rocky Road
Ingredients 250g/9oz dark chocolate, chopped 150g/5oz milk chocolate, chopped 175g/6oz butter, softened, plus extra for greasing 4 tbsp golden syrup 200g/7oz amaretti biscuits 150g/5oz shelled Brazil nuts 150g/5oz red glacé cherries 125g/4oz mini marshmallows 1 tbsp icing sugar edible glitter, to decorate (optional)
Method 1. Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine. 2. Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes. 3. Place the Brazil nuts into another freezer bag and bash in the same way. 4. Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts. 5. Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture. 6. Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray and smooth the surface as much as possible (although it will look bumpy). 7. Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish. 8. Remove the block of rocky road from the tray and cut into small rectangles.
Pistachio Chocolate Fudge
Ingredients 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped 1 x 397g/14oz can condensed milk 30g/1oz butter pinch salt 150g/5¼oz unsalted pistachios, shells removed
Method 1. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. 2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces. 3. Add the nuts to the melted chocolate mixture and stir well. 4. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. 5. Let the fudge cool, then refrigerate until set. 6. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. 7. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.
One of my earliest memories, before sweet rationing ended, is my sister and I spooning condensed milk straight out of the tin, or spread on bread and butter. Sounds disgusting now but we loved it then.