Happy Wednesday Lovelies!
A little bit of chocolate heaven on the blog today...I first made Chocolate Avalanche over Christmas after seeing it on Rosie's blog & let's just say I was
ever so slightly totally addicted. Adding chopped up Crunchie bars to melted chocolate is genius. You can also pretty much chuck anything on top that you love - nuts, dried fruit, candied peel etc.
Because it's one of those set in the fridge recipes, it's super easy. I must admit, I get so impatient waiting for it to set & have to settle with licking the chocolate bowl until it's ready (cooks perks)!
The recipe makes a lot, but it keeps really well for a couple of weeks in a plastic tub in the fridge... not that it'll last that long, trust me!
chop up your chocolate & melt
cut up your crunchie bars into chunks
add them to the melted chocolate & give it a stir
roast your pecans in the oven for approx 10 mins & chop
sprinkle the pecans & some dried cranberries onto the choc
on go the pistachios & freeze dried raspberry pieces. Add some sea salt flakes which takes the bitterness out of the chocolate
it's best to cover your baking tray with cling film for easy removal of the chocolate slab
leave to set in the fridge for a few hours
once set, chop up into bite sized chunks
Have a yummy Wednesday Lovelies