The Ultimate Black Cherry Rocky Road


200g FAGE Total

500g milk chocolate

250g butter

180g Agave nectar or golden syrup

400g rich tea biscuits

100g marshmallows

1 tin black cherries, drained

1 bag mini eggs

  1. Line a 12 by 10 inch tin with cling film.
  2. Melt the chocolate, butter and syrup in a bowl over hot water.
  3. Place the biscuits in a bag and roughly crush with the base of a pan
  4. When the chocolate mixture has melted mix in the yoghurt.
  5. Fold in the broken biscuits, ½ the marshmallows and the cherries.
  6. Pour the mixture into the tin and sprinkle with the remaining marshmallows and mini eggs for garnish.
  7. Place in the fridge for 2 hours to chill. Cut into pieces and serve.