Ewok sticks and rocky road mud

Ewok sticks and rocky road mud

Dip in to a glass of rocky road mud with these delicious Ewok sticks

, 21 September 2015

Be the first to rate this recipe

Ewok sticks and rocky road mud

  • 30 Mins

  • Serves: 10

  • Price: 97p per serving

Add to basket
Nutritional Info
Each 168g serving contains

  • Energy

    1644KJ

    393KCAL

    20%

  • Fat

    26.9g

    high

    38%

  • Saturates

    14.4g

    high

    72%

  • Sugars

    30.2g

    high

    34%

  • Salt

    0.02g

    low

    0%
of your reference intake.
Typical energy values per 100g: 979kJ/234kcal.
Ingredients
  • 200g plain chocolate
  • 500g carton Ambrosia custard
  • 300ml whipping cream
  • 25g mini marshmallows
  • 2 small bananas, diced
  • 320g Jus-Rol puff pastry sheet
  • 100g Nutella
  • 2 tbsp cocoa pops
Method

  • Melt the chocolate in a glass bowl over a pan of simmering water. Leave to cool for 5 mins before stirring into the custard.

  • Whip the cream until soft peaks form and fold into the chocolate custard with the marshmallows and banana. Divide between 8-10 small glasses and chill until required.

  • Preheat the oven to 210C/190C/Gas 7. Unroll the pastry sheet and spread one half with Nutella. Fold in half and press to seal.

  • Cut into 16-18 fingers. Lay fingers on lined baking sheets twisting each one into a twirl. Bake for 12-15 mins until well-risen and golden brown.

  • Sprinkle a few cocoa pops on top of each mud mousse and serve with the warm Ewok sticks.