Rocky Road Blueberry Bites
Hankering for something sweet? This delicious dessert is worth indulging in
Ingredients:100g good quality dark chocolate, broken into squares 50g butter 1 tbsp syrup from the stem ginger jar 100g Chilean blueberries 75g amaretti biscuits, roughly crushed 1 piece stem ginger, finely chopped 30g white chocolate, broken into squares
- Line a 20cm x 20cm tin with clingfilm. Place the chocolate, butter and syrup in a heat-proof bowl and sit over a pan of simmering water. Heat gently until melted. Alternatively, melt in the microwave for a minute on high or until just melted. Stir to combine.
- Stir in the blueberries, biscuits and stem ginger and mix well. Press into the tin, smoothing the top.
- Melt the white chocolate over a pan of simmering water or in the microwave and drizzle over.
- Set in the fridge for at least 30 minutes before cutting. Store in an airtight container in the fridge for up to three days.