Ewok sticks and rocky road mud
- 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
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.