Ingredients
Units Scale
- 600ml thickened cream
- 1/4 cup caster sugar
- 1/4 cup cocoa powder, sifted
- 1/2 cup roasted peanuts, chopped
- 1/3 cup glaze cherries, chopped
- 1/2 cup mini marshmallows
- 250g choc ripple biscuits
- 150g dark chocolate, chopped
- marshmallows, to decorate
- roasted peanuts, chopped, to decorate
Instructions
- Prepare the cream mixture: Using an electric mixer, beat the thickened cream, caster sugar, and sifted cocoa powder until soft peaks form.
- Make the rocky road cream: Transfer half of the cream mixture to a medium bowl. Gently fold in the chopped peanuts, cherries, and mini marshmallows.
- Assemble the biscuit stacks:
- Spread 3 tablespoons of the plain cream mixture onto a serving platter to form a base.
- Spread one biscuit with 1 tablespoon of the rocky road cream mixture, then stack another biscuit on top. Repeat until you have a stack of five biscuits, finishing with a biscuit on top.
- Place the biscuit stack on the platter, edge-side down.
- Repeat with the remaining biscuits and rocky road cream mixture.
- Coat the stacks: Spread any remaining rocky road cream over the biscuit stacks, followed by the plain cream, ensuring they are fully covered.
- Chill: Refrigerate for at least 6 hours or overnight to allow the biscuits to soften and set.
- Decorate & serve: Before serving, sprinkle with chopped dark chocolate, extra mini marshmallows, and roasted peanuts.
- Prep Time: 40 min
- Cook Time: 6 hours
