Salted milk chocolate, cinnamon and hazelnut rocky road with ricotta and raspberries
- 130g butter
- 300g milk chocolate, ﬁnely chopped
- 15ml (1 tbsp) golden syrup
- 150g tennis biscuits
- 2,5ml (½ tsp) vanilla essence
- 2,5ml (½ tsp) salt
- 5ml (1 tsp) ground cinnamon
- 65g hazelnuts, roughly chopped and toasted
- 85g ricotta, crumbled
- 160g raspberries
Add the butter, chocolate and syrup to a glass bowl and set over a pot of just simmering water to melt the chocolate (do not let the bowl touch the water), about 10 minutes.
While the chocolate is melting, grease and line the sides and base of a 24cm-square baking tin and crush the biscuits by putting them in a bag and bashing with a rolling pin (you want some fine pieces and other chunkier pieces).
Just before the chocolate is completely liquid, remove from heat and stir to melt completely. Add the tennis biscuits, vanilla essence, salt, ground cinnamon and hazelnuts, and stir to combine. Pour the mixture into the prepared tin and smooth out. Sprinkle over the crumbled ricotta and the raspberries, lightly pressing the ricotta and raspberries into the chocolate.
Refrigerate to firm up, 2 hours or overnight, and slice into 4cm – 5cm squares with a sharp knife.
Recipe and styling by Claire Ferrandi
Photograph by Dylan Swart