Tarts
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300ml cream
1 cup thickened custard
tart shells
berries, strawberries, chocolate
*
Beat cream to soft peaks fold in custard

Fill mini tarts shells

Decorate with berries or shaved chocolate



Rum balls

100g butter, chopped
150g dark chocolate, chopped
2 cups icing sugar mixture
2 tablespoons dark rum
2 tablespoons cocoa powder
½ cup desiccated coconut
Makes about 40

1. Combine butter and chocolate in a pan; stir over low heat until it’s melted and the mixture is smooth. Stir in 1 cup of the icing sugar. Cover; refrigerate until cold.

2. Stir in the remaining icing sugar, rum and sifted cocoa powder; mix well.

3. Add crushed marie bickies
*
4. Roll into balls and into coconut



Rocky Road
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250grm dark choc buttons
250grms milk choc buttons
2 cherry ripe bars chopped
2 turkish delight bars chopped
200grm marshmellow (I used both normal ones chopped and some mello bakes)
1/2 cup pistacio nuts (I used cashew chopped finely.
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Combine all ingredients except choc buttons in a large bowl

Melt the dark and milk choc add to mix fill slice pan and level out, refrigerate until set
*



Xmas Choc Balls (non alcholic)
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2 packs choc ripple bickies
2 cherry ripes (55grm)
2 peppermint crisp bars (55grm)
tin condensed milk
coconut
*
Process biscuits to fine crumbs (I did one pack fine fine and second pack left a little bit chunkier)

Mix bickie, condensed milk and choc bars together.

Roll into balls and then into coconut, I reckon you could roll in choc flakes, 100'/1000's for something different.
*
or leave plain..refrigerate till set

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and as above poster said

Rocky Road Christmas Trees

This would make a great Christmas gift for the neighbours, or teacher


Ingredients:
400g dark chocolate

100g marshmallows cut in half

150g turkish delight (I bought at the local deli)

1/2 cup roasted and salted peanuts

1/2 cup shredded coconut


You'll also need:
3 pieces of cardboard (manila folder thickness best)

baking paper, stapler and sticky tape

3 regular size oven bags

3 coasters (I bought melamine coasters at a reject shop)

3 pieces of ribbon

3 pieces of wired tinsel

3 decorations (Santa or other)


Method

Cut 3 x 20cm squares from cardboard. Place onto flat surface. Cut 3 x 20cm squares of baking paper and place over each piece of cardboard. Staple to secure. Hold one corner and roll to form a cone shape, staple together and use sticky tape to hold tip together.

Place chocolate in heat proof bowl over saucepan of simmering water. Stir until melted. Remove from heat and stir in chopped marshmallows, turkish delight, peanuts and coconut. Stir to combine.

Spoon mixture evenly into all 3 cones pressing in firmly. Stand upright in a tall glass and place in fridge till set, approx 2-3 hours.

When set, remove cardboard and baking paper gently. Place each tree onto coasters, decorate by wrapping tinsel around tree and slip Santa decoration under tinsel. Place into oven bag and tie top together with ribbon. Fold corners of oven bag under the coaster and secure with sticky tape.

Enjoy!