Chocolate Rocky Road Christmas Trees

Name: Chocolate Rocky Road Christmas Trees
Yield: 4 serving
Ingredients: 200 gm dark chocolate; 20 gm marshmallows; 25 gm hazelnuts; 20 gm tiny smarties; 25 gm cranberries; 1/4 teaspoon sea salt; 100 gm dark chocolate; 1 packet candies; 20 gm cachus

User Reviews

5.0

3 reviews

Excellent

Servings
4
Cuisine
Canadian

Chocolate Rocky Road Christmas Trees

Iris Warren

Report

These are fun, and handy however you look at them. make a few and keep them for anytime you need something to nibble on with guests or family. All cups are Australian size - 250 gm. makes 1

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

Filling

200 gm dark chocolate 1 bar very good quality 60-70%
20 gm marshmallows snipped, mini ones
25 gm hazelnuts roasted rough chopped
20 gm tiny smarties or other crunchy candy
25 gm cranberries or similareg.sour cherries / this cuts the sweetness
1/4 teaspoon sea salt or a small pinch - flakes are good

To decorate

100 gm dark chocolate extra melted
1 packet candies - whatever you like.
20 gm cachus silver, gold or coloured

Add to Shopping List

Instructions

Using a firm piece of paper or cardboard make a cone by cutting out a semi circle or the corner of the cardboard and rolling it into a cone. Secure with tape. Just make sure the tip doesn't have a gap as this will allow chocolate to leak from the bottom. Sit it upright in a mug or a glass and set aside.
Melt the dark chocolate in a medium bowl over a double boiler or in the microwave. Cool slightly
Put all of the filling ingredients except the melted chocolate into a bowl and combine well. Add them to the chocolate and stir till just combined.
Spoon the chocolate mixture into your mould. Starting with a little of the chocolate without bits if you can and drizzle into the point. Then add the rest of the mixture pushing down gently so there are no spaces. try to make the surface flat and even to save cutting and evening it later. Refrigerate till firm standing in the cup or glass, overnight in the refrigerator is best.
You can then unmould your tree and discard the cardboard. You may need to even out the base so it stands straight. Do this by laying on a chopping board and cutting off any bits that are uneven. Eat them.
Melt the extra chocolate and let it cool down till it is just starting to set around the edges. This makes it easier to use. Use the end of a teaspoon or a tooth pick to apply the chocolate and stick your decorations on.
Your tree will keep at room temperature in a cool place till needed. A container with a lid or a plastic bag over the top will protect it.