BLACK DIAMOND® Plum Rocky Road

• Servings

  30 Slices

• Prepration Time

  10 mins

• Cook Time

  1 hr

• Passive Time

  8 hrs

INGREDIENTS

• 1 kg black diamond plums halved with stone removed
• 580 g white chocolate buttons
• 1 tbsp desiccated coconut
• 100 g mini marshmallows
• 200 g pistachio nuts
• 200 g dry roasted peanuts

METHOD

• Set the oven to 95° C Place plums on an oven tray lined with baking paper and leave to dehydrate overnight. Alternatively use a dehydrator and follow the settings for drying fruit.
• Once plums are dried, set aside. Keep a few extra to place on the top of your rocky road to decorate.
• Line a 24cm square baking dish with baking paper and for later.
• Now start melting the chocolate, bring a small quantity of water to the boil in a saucepan, tip in chocolate, stir chocolate until completely melted, remove from heat and place a stainless-steel bowl on top.
• Fold in the remaining ingredients mix well with a spatula then tip into the lined baking dish and flatten with a spatula then top with the reserved plums.
• Place in the refrigerator to set for at least an hour or overnight.
• Cut into squares and store in a container in the refrigerator.