This is a grown up version of a rocky road, it is a decadent mix of chocolate, espresso, biscuit base and thick chocolate topping with a Baileys twist. It makes the perfect festive no bake sharing slab. Cut into bite size squares it is ideal for gatherings, to savour on your own with a steaming Poblado Espresso and if you can bring yourself to part with some, an easy gift idea is to wrap up squares in cellophane.
Baileys Chocolate Espresso Rocky Road
One for the grown ups!
Essential Equipment
You will need:
Pyrex bowl, a foil container 32.5 x 22.5 x 3cm or similar, spatula, mixing spoon, large mixing bowl, scales, fork, knife, sharp knife, greaseproof paper, a large freezer bag, rolling pin and cling film, at the end stage, a cup of boiling water to dip your spatula in.
Ingredients
Base ingredients:
- 200 grams 40% cocoa milk cooking chocolate broken up into squares
- 50 grams dark cooking chocolate broken up into squares
- 225 grams of salted butter cubed, plus a little to to grease the inside of the tin.
- 40 grams of golden syrup
- 2 tbsp of Poblado ground Espresso coffee or a similar fine ground coffee
- 450 grams of ‘broken biscuits’ *or similar crushed into smaller pieces
Topping:
- 200 grams of 40% milk cooking chocolate broken into squares
- 100 grams of dark cooking chocolate broken into squares
- A good glug of Baileys (approx 50ml)
- Very fine ground coffee to lightly sprinkle on the top.
How to Make
Place your broken biscuit pieces in the freezer bag, remove the air and seal. Take your rolling pin and hit the biscuits until they are broken into 0.5cm pieces or smaller. It does not need to be precise. Lightly grease the bottom and sides of your tin with spread or butter, this helps the paper stick. Cut a piece of greaseproof paper slightly larger than your tin. Press against the inside sides and bottom of the tin as neat as you can. Twist at the corners if there is spare paper. There is no need to grease the paper inside. Place your pyrex bowl on the scales and tare the weight.
Weigh out the milk and dark chocolate and break into pieces, tare the scales, add the butter cubes, tare again and weigh the golden syrup and add the ground coffee, heat the ingredients in the bowl in the microwave one minute at a time until just melted. Keep a very close eye on it. Stir so all the ingredients are mixed together and it is liquid. Put your dry ingredients into the large mixing bowl. Tip the chocolate liquid over the dry ingredients and stir until everything is moist.
Spoon the mixture into the prepared tin, spread evenly with your spatula so the nase is completely covered. Cut another piece of greaseproof paper. Gently press it onto the surface. Leave the paper on and place flat in the fridge to set.
Now for the topping!
Once the base has set hard, prepare the topping.
Wash your pyrex bowl and spatula. Weigh out the chocolate and melt the same way as before one minute at a time, when it is fully liquid add the Baileys and stir, it will thicken quickly. Using the spatula evenly spread the chocolate over the top of the crushed biscuits. Dip your spatula in boiling water, this can help spread the chocolate. Make patterns with a hot knife or fork on the top and lightly sprinkle with very fine ground coffee, place in the fridge to set overnight. When the chocolate is hard on the top it is ready to cut, serve or freeze. To cut, remove the slab from the tin whilst still in the paper. Use a sharp knife to cut it into pieces. It is best kept in the fridge but you can enjoy it at room temperature. Store it in an airtight container in the fridge for up to 3 weeks or at room temperature for 1-2 weeks.
It can also be frozen if double wrapped in cling film, just let it come up to room temperature before eating.
* If you can’t find broken biscuits you can use plain biscuits like rich tea.
I hope you enjoy sharing this delicious treat x
