Ingredients

1 x batch of our Indulgent Fudgey Dark Chocolate Brownie (see recipe here)
1 x Raspberry Dark Chocolate Rocky Road Kit
Heart-shaped silicone mould or heart-shaped cookie cutter

Method

• Prepare and bake the chocolate brownie following our recipe, using a heart-shaped mould if available. Once baked, allow the brownie to cool completely.

• Remove the cooled brownie from the mould and set aside. Wash and dry the mould thoroughly. Alternatively, bake the brownie in a square tin and use a heart-shaped cookie cutter to cut out shapes.

• Prepare the Raspberry Dark Chocolate Rocky Road by following the instructions on the back of the kit.

• Pour the rocky road chocolate mixture into the clean silicone mould. While the chocolate is still soft, place the brownie on top and gently press it down so it connects with the chocolate layer underneath.

• Leave the mould to set at room temperature or place in the fridge until fully set.

• Once set, carefully remove from the mould and serve when ready.