Cooking time: 15 mins
Ingredients:
- 150 g dark chocolate 70%
- 150 g medium dark chocolate 55%
- 2 tbsp syrup
- 200 g vegan “dumle” (chocolate and toffee sweet) , I used the recipe from fridasvegobak (I’ll explain how to make it in the instructions)
- 1.5 dl salted peanuts
- 1 dl pistachios
- Cirka 1-1.5 tbsp sea salt flakes for topping
Instructions:
Dumle:
- Heat 140g syrup, 90g granulated sugar, 100g plant-based cream, 1 tsp vanilla bean paste and 0.4 tsp salt in a pot on low heat and heat to 125ºC.
- Remove from the stove and add 40g plant-based butter. Pour the toffee into tiny cups and let cool a couple of hours. Then put in the freezer for 1h.
- Melt 150g of the medium dark chocolate, dip the frozen toffee in the chocolate and leave in the freezer while making the rest of the Rocky Road.
Rocky road:
- Peel the pistachios if they aren’t already peeled.
- Melt the chocolate in a bain-marie along with the syrup. Meanwhile, chop up the toffee in half.
- Remove the bowl from the bain-marie when the chocolate has melted, stir for a minute to let it cool a little, however still warm, then add the toffee and nuts and stir.
- Pour the batter into a tray with parchment paper, about 20×30 cm. Freeze for about 2h. Cut into small cubes, the store in the freezer or outside if it’s below 0ºC.