Time for a recipe break, it has been a while since the last sharing.
This indulging snack is made of pantry items. In terms of Singapore, probably 7 (and a half maybe) fridge items and you are good to go, feel free to replace or take out the ingredients you feel suited.
Ingredients (Serve 6 -8)
- 100g of dark chocolate bar, chopped up (from supermarket, no need for cooking chocolate or gourmet type, e.g. Cadbury Goldbar 70%)
- a handful of chopped marshmallow to bite size
- a handful of chopped almond nuts, amount is up to you
- 200 ml of whipping cream (the small carton by Emborg readily available at local supermarkets)
- (Optional base) about 10 pieces of gingersnap cookies (bought from Marks & Spencer) and ~3 tbsp of melted butter
- Heat up the cream in a small pan until simmering, turn off the heat.
- Pour the hot cream into a bowl of chopped chocolate, let it sit there for a minute without shaken, then use a whisk to stir the mixture into a smooth paste. Set this aside.
- Get a rectangular bread baking tray ready, line it up with a parchment paper. Put aside.
- Using a food blender, grind the gingersnap cookies into smooth crumbles, transfer it into a deep bowl and add in the melted butter to mix in until the crumbles start resemble a crumbly paste.
- Pour the buttered crumbles into the pan and flatten it out evenly – this would be the base.
- Then add in chopped marshmallow bits and almonds into the pan, even them out.
- Lastly, pour in the melted chocolate (chocolate ganache). At the same time, using a spoon, even the mixture out.
- Fridge the tray overnight for a firm bar.
Voila! Easy ain’t it?
You can modify the fillings to suite your own dietary needs.
I did not add sugar in the process because the gingersnap cookies are normally coated in white sugar, the overall sweetness would turn out just nice.
Try it out over the weekend.
OH yes, I used 85% chocolate bar here (UK’s Tesco Fair Trade range), the ones off the shelf in supermarkets, nothing gourmet and no need to (brought in by parents when they were over in Singapore).