adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rocky road cob loaf dip recipe
Rocky road cob loaf dip recipe
0 Likes
Prep Time:
165 minutes
Cook Time:
20 minutes
Total Time:
185 minutes
"Indulgent choc cheesecake cob filled with jelly, peanuts, and marshmallows - a showstopping dessert that's easy to make ahead and guaranteed to impress. Just chill, serve, and enjoy!"
Ingredients:
  • 85g packet raspberry jelly crystals
  • 250ml (1 cup) boiling water
  • 1 large cob loaf
  • 150g dark chocolate melts
  • 55g (1⁄3 cup) unsalted roasted peanuts, finely chopped
  • 60g assorted pink and white marshmallows
  • Assorted milk chocolate and speckled Easter eggs, to decorate
  • Corinthians Flavoured Cream Wafers, to decorate
  • Toasted flaked coconut, to decorate
  • 50g dark cooking chocolate, coarsely chopped
  • 14.00 gm glucose syrup
  • 160ml (2⁄3 cup) thickened cream
  • 60ml (1⁄4 cup) double cream
  • 500g packet cream cheese, at room temperature, chopped
  • 80g (1⁄2 cup) icing sugar mixture
  • 125ml (1⁄2 cup) thickened cream
  • 180g block dark cooking chocolate, melted, cooled
  • 20.00 gm cocoa powder
Instructions:
  • First, add the jelly crystals to a heatproof jug and mix with boiling water until fully dissolved. Transfer the mixture into a 13cm square plastic container and refrigerate for 2-3 hours until firm. Cut the jelly into small cubes and store in the fridge until needed.
  • Prepare the choc ripple cream by combining dark cooking chocolate, glucose, and 2 tbsp thickened cream in a microwave-safe bowl. Microwave the mixture on High for 1 minute, stirring halfway through, until smooth and well combined. Let it cool before using.
  • - Preheat the oven to 200C/180C fan forced. - Cut off the top third of the cob loaf and hollow out the inside, leaving a 2cm-thick shell (Save the inside bread for another use, see notes). - Slice the top into 8 wedges and place the cob and wedges on a baking tray. - Give the wedges and the inside and outside of the cob a light spray of oil. - Bake for 10-15 minutes until they turn light golden and crispy. - Allow them to cool completely before serving.
  • In a microwave-safe bowl, melt dark chocolate melts in the microwave on Medium, stirring every 30 seconds, for 2 minutes or until smooth. Drizzle some melted dark chocolate over the rim of the cob using a spoon. Sprinkle 2 tbsp of nuts over the chocolate. Allow it to set. Dip the wedges in the remaining melted dark chocolate to coat. Sprinkle with 1 tbsp of the remaining nuts. Let it set.
  • For the filling, use electric beaters to combine cream cheese and icing sugar in a bowl until smooth. Gradually beat in thickened cream until thickened. Mix in dark chocolate, then cocoa until combined. Spoon one-third of the filling over the base of the cob. Top with half of the remaining nuts, and one-third of the jelly pieces and marshmallows. Repeat with half of the remaining filling, remaining nuts, and half of the remaining jelly and marshmallows. Finish by topping with the remaining filling.
  • Using electric beaters, whip together double cream and remaining 125ml (1⁄2 cup) thickened cream until soft peaks form. Gently swirl dark chocolate mixture through the cream to create a delightful ripple effect.
  • Spoon the creamy ripple over the cob, then garnish with eggs, wafers, coconut, remaining jelly, and marshmallows. Serve with wedges.

Similar Recipes