Christmassy Rocky Road Chilean Blueberry Bites

Time & Servings
12 servings
15 min ready time =
15 min cooking
Ingredients
  • 100g good quality dark chocolate, broken into squares 2994
    Baker‘s Chocolate Semi-Sweet 225G
    $5.28 • Ea
  • 50g butter 2995
    Compliments Butter Stick Unsalted 454G
    $6.47 • Ea
  • 1 tbsp. syrup from the stem ginger jar 2996
  • 100g Chilean blueberries 2997
  • 75g amaretti biscuits, roughly crushed 2998
  • 1 piece stem ginger, finely chopped 2999
    Ginger Root 1EA
    $0.80 • Ea
  • 30g white chocolate, broken into squares 3000
    Baker's Chocolate White 170G
    $5.28 • Ea
Directions

Line a 20cmx20cm tin with cling film. Place the chocolate, butter and syrup in a heat proof bowl and sit over a pan of simmering water. Heat gently until melted. Alternatively, melt in the microwave for a minute on high or until just melted. Stir to combine.

Stir in the Chilean blueberries, biscuits and stem ginger and mix well. Press into the tin, smoothing the top.

Melt the white chocolate over a pan of simmering water or in the microwave and drizzle over.

Set in the fridge for at least 30 minutes before cutting. Store in an airtight container in the fridge for up to 3 days.

 

 

These are adult rocky roads with the dark chocolate, ginger and amaretti giving a rich flavour that enhances the Chilean blueberries beautifully. Serve after dinner with coffee.