Easter egg rocky road

There are some moments in my quite ordinary life that make me freeze jaw dropped mouth open wide on the spot, moments that show me a glimpse, a teasing peek into what I want my life to entail. These passages in time make me want to press the pause button whilst I in great detail try to sketch and copy my life changing surroundings in my overly used spiral bound notebook that loyally companions me, nestled safely in the cosy surroundings of my oversized satchel everywhere I go.
Although I try to immerse myself in these stiches in time regularly to encourage sparks of positive thinking, it is unlikely that I will embark on such moments more than once a month so when a number of these occurrences happened in the short space of a week I am almost bursting to the brim with inspiration but trying to find an outlet my fate induced memoirs is proving rather difficult.

Having mentally recorded these episodes I can rewind and fast-forward to the most prominent bits of my memory – The darkened wood panelled room of an Edinburgh bistro, the wax laden wine bottle used to guide us to our table, the hand written menus consisting of a total of a maximum of five main meals and the antique knocking  from the second hand on a grandfather clock only interrupted by a musical and chime full clink of a dainty teacup that has been gently placed upon her throne – like saucer.

I know what you’re thinking, and yes a probably am bordering on insane but these insightful jigsaw pieces are helping me to complete a puzzle which at present has an unknown outcome.

It is probably the smallest things that bring me most pleasure in life that’s why when I offered to make a dessert for an Easter afternoon tea party I couldn’t resist making an array of tiny tea time delights. As per usual I am not content making the tried and tested ( award winning ) Victoria sponge that I can whip out in half an hour nor am I in the mood to make my highly recommended gooey chocolate brownies, no not me.  Why make a tried and trusted recipe that I whole heartedly know will work  for a number of my husband’s well respected relatives when I can completely stress myself out ( and anyone else that dares enter my kitchen! ), tear my hair out and make a number of intricate desserts that I have never made before?!

In my overly active imagination I envisaged coffee éclairs, blueberry passion fruit tarts and soft pink rhubarb pavlovas cascading effortlessly down an intricately patterned cake stand, similar to that of a Parisian patisserie.  In true reality my own creations were more likely to resemble that of the poor unattractive cousin of French beauties I dreamt I would create so second thoughts led me to concur that it would be a good idea to have a trusty back up, a rock steady brother in arms that would stand proudly in my honour, a dessert that may not have the looks of our European French fancies but has the ability to make you fall head over heels in love upon your first mouthful.

Easter egg rocky road was born not only from an unashamedly large collection of mini eggs and cream eggs I had managed to collect but from its ability to make everything seem that little bit better. There’s no rules with the filling either, change from rich tea to shortbreads or even chocolate chip cookies. Bash up Brazil nuts instead of the hazelnuts, change the marshmallows for some popcorn – the world is your oyster just keep to the same quantities for the syrup and the chocolate to make sure you obtain the required stickiness then you can go crazy.

I was asked if it was good for you, and whilst I cannot lie about the sky high calorific rating of this sweet, the 30 second moment in which it will take you to devour one of these small morsels will give you a whole days’ worth of happiness which I would consider extremely good for you!

Easter egg Rocky Road

250g dark chocolate
150g milk chocolate (or whatever ratio you prefer, also is an excellent way to use up surplus Easter eggs!)
175g butter
4 tablespoons golden syrup
200g rich tea biscuits
100g hazelnuts
100g dried cherries
100g mini marshmallows
2 bags of mini eggs
3 cream eggs

Place the chocolate, butter and the syrup in a pan and melt gently over a low heat.
Put the biscuits into a freezer bag secure the top and proceed to bash with a rolling pin. Now were not looking for complete obliteration just enough to break them into chunks.
Repeat with the nuts.
Once your mixture has melted take off the heat and add the biscuits, nuts, marshmallows, dried cherries the mini eggs and the cream eggs.
Tip the mixture into a 20cm square (or similar) tin foil lined tray and place in the fridge for at least 2 hours. Once all the chocolate is set cut up into bite sized pieces.