Biscoff Rocky Road

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l 16/07/2017

If your will power lasts more than 10 minutes then these tasty morsels will keep for a week in the fridge. As with most of my posts, you can adapt this to include other fillings and textures but I think this combination showcases the biscuit spread flavour.

Very easy to put together, you don’t even need to turn the oven on for this one.

This recipe makes 16 pieces of Biscoff Rocky Road!

Ingredients:

  • 400g White Chocolate, chopped
  • 125g Biscoff Spread
  • 50g Unsalted Butter
  • 150g Mini Marshmallows
  • 250g Lotus Biscuits, chopped
  • Spare Biscoff Spread for Drizzle

Method:

  1. Line a 8/9″ square tin with greaseproof paper and leave to the side.
  2. In a large bowl, add in the chocolate and butter – melt on a low heat in a large glass bowl, over a pan of simmering water (making sure the water doesn’t touch the bowl) until fully melted – stir until smooth!
  3. In a separate bowl, melt the biscoff spread in the microwave for 30 seconds or so or until runny, beat into the melted white chocolate mix.
  4. Once it has melted and combined, add in the marshmallows and chopped biscuits and fold together – pour into the tin and spread until it is even. Refrigerate until set!
  5. If you want the extra biscoff kick, melt some extra biscoff spread and drizzle over the top of the Rocky Road, again, refrigerate until set!
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Dark Chocolate Ganache Pie with Biscoff Cookie Crust

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IMG_20150914_184706[1] 15/09/2015

Ganache – simple, satisfying indulgence! This pie is so easy to make but pushes all the right buttons. Smooth, creamy and rich chocolate filling encased in a crunchy, buttery crust of Biscoff. Need I go on?

Ingredients:

  • 1 1/2 cups finely ground Biscoff cookies
  • 6 Tbsp room temperature unsalted butter
  • 2 cups dark chocolate, chopped
  • 1 cup double cream
  • 1/4 tsp salt
  • Raspberries for serving (optional)

Directions:

  1. In a mixing bowl combine butter and cookie crumbs with a fork.
  2. Press mixture into a 9 inch pie plate or tart pan.
  3. Bake at 180C for about 10 minutes or until the crust is crisp and has browned a bit.
  4. To prepare the filling, add chocolate, cream and salt to a heatproof bowl set over a pan of simmering water.
  5. Whisk over medium heat until the mixture is smooth and chocolate is fully melted.
  6. Pour into cooked crust.
  7. Cool in the fridge for at least 2 hours or until the filling has set. Slice and serve with fresh raspberries.

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