After four weeks with no oven we finally took delivery of our brand new cooker last weekend and one of the first jobs it had was to make some ‘no bake’ chocolate treats for my work colleagues. To get us in a festive mood it was decided that everyone in our department would be given an allotted a day to bring in some goodies. However, the rules were slightly different for me as I wasn’t allowed to buy anything so I decided to go down the easy route and stick to the melting method!
I chose to make three different things and apart from the time it takes for them to set they are all really quick and easy to make. And depending on what ingredients you use they can be as cheap or as expensive as you’d like so they would be great as part of a hamper.
This is so simple to make and it tastes absolutely delicious. We’ve found that rum flavouring works better than the real thing as it adds a much better depth of flavor. The raisins add texture and the chocolate, butter and condensed milk give it a creamy consistency. The only problem with this fudge is that it’s incredibly moreish and so once you start it’s difficult to stop eating it!
- 500g dark chocolate
- 400g tin of condensed milk
- 75g unsalted butter
- Raisins – you can add as many or as little as you want
- Rum flavouring to taste – anything from a few drops to 2tps
- Melt the chocolate, condensed milk and butter and stir constantly until smooth and thick.
- Remove from the heat and add the raisins and flavouring.
- Beat the mixture for a few minutes until thickened.
- Pour into a lightly greased 8” round or square silicone mould and leave to set in the fridge until firm.
This is a great chuck it all in recipe and tastes like heaven, especially if like me you have a sweet tooth. I don’t tend to follow any particular recipe when making Rocky Road as I like to use whatever I have in the store cupboard. However, there are a few staple ingredients I always use like mars bars, snickers and marshmallow.
On this occasion I used:
- 100g dark chocolate
- 100g milk chocolate
- 100g milk chocolate with almond pieces
- 3 peanut bars
- 2 mars bars
- 50-70g marshmallows
- 25-50g cranberries
- Desiccated coconut
- Line a small square tin with greaseproof paper
- Melt the chocolate in a bowl over simmering water.
- Chop all the ingredients into small pieces.
- Mix the remaining ingredients into the melted chocolate.
- Pour the mixture into the tin. Add desiccated coconut, grated chocolate or chocolate sprinkles and leave to set in the fridge.
This is an old favourite and one that I always come back to. It is quite similar to Rocky Road, but the digestive biscuits give this recipe a different taste and texture along with the chocolate top. I like to add dried fruit so I can convince myself that it’s a better alternative, but the truth is it tastes good whatever you put in.
- 115g dark chocolate
- 115g milk chocolate
- 2tbsp golden syrup
- 55g butter
- 55g raisins
- 55g cranberries
- 175g digestive biscuits
- 25g glace cherries chopped
- Handful of walnuts
- 100g plain chocolate
- 20g butter
- Melt the butter, chocolate and golden syrup in a saucepan stirring until melted.
- Add the remaining ingredients and mix together so everything is coated
- Pour into a greased and lined 18cm – 20cm tin and leave to set. Chill in the fridge for 1 hour.
- To make the topping melt the chocolate and pour over the mixture. Chill in the fridge and cut into bars before serving.