rocky road with chocolate honeycomb and popcorn

Popcorn and honeycomb rocky road quickly became a favourite of mine for homemade Easter and Christmas hampers. I have also discovered there is a National Rocky Road day on 2nd June – but really any excuse will do!

I like to pop my popcorn on the stove so it is fresh and unflavoured but you can purchase ready popped corn if you wish. I would not recommend flavoured popcorn.

To keep the recipe gluten free I recommend Menz Violet Crumble or making your homemade honeycomb. 

ingredients

• 18g chocolate
• 2x 50g honeycomb chocolate bars (crunchie or violent crumble)
• 1 teaspoon coconut oil
• 4 handfuls plain popcorn

directions

1. Melt chocolate and coconut oil on a double boiler or in the microwave at 30 seconds intervals stirring between heating.
2. Add chopped honeycomb and popcorn and mix well.
3. Pour mixture into a lined tin or in a mini muffin tin and refrigerate until set.

Thermomix directions

1. Place chocolate into TM bowl for 10 seconds, speed 9. Scrape down sides of bowl.
2. Add coconut oil and heat at 50 degrees, 5 minutes, speed 1. While chocolate is melting chop honeycomb bars into small pieces.
3. Heat for a further 2 minutes at 50 degrees on reverse soft speed. Start adding the other ingredients and keep mixing until all covered in chocolate.
4. Transfer to a small lined tin or a mini muffin tin and refrigerate until set.

This is definitely a recipe that calls for some variation. Whether it’s a different variety of chocolate bar or perhaps multiple chocolates we’d love to hear your creations!