Rocky road eggs
Makes: 4
Prep time: 10 minsTotal time: 
You will need an 8-hollow egg mould for this recipe. Visit squires-shop.com or lakeland.co.uk. / Recipe photograph by Tara Fisher
Rocky road eggs
Makes: 4
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
261Kcal
Fat
16gr
Saturates
10gr
Carbs
26gr
Sugars
24gr
Fibre
1gr
Protein
2gr
Salt
0.1gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 75g Belgian dark cooking chocolate (60% cocoa solids), broken up
- 40g unsalted butter
- 1 tbsp golden syrup
- 15g shortbread fingers, roughly chopped
- 10g mini marshmallows
- 40g mini chocolate beans (from the cake decorating section)
Step by step
Get ahead
These can be made 3-4 days ahead.
- Melt the chocolate, butter and syrup in a bowl over a pan of simmering water; stir at times.
- Divide the remaining ingredients between an 8-hollow egg mould (eggs measuring 6x4cm), pour in the chocolate mixture; level off the tops. Place in the fridge until set, then gently squeeze out of the moulds. Put a baking tray in the oven at 180°C, 160°C, gas 4 until hot, take out of the oven, then place two eggs, flat-side down, onto the hot tray for a second until the surface has melted slightly. Press the halves together; repeat.
