Salty milk chocolate rocky road with cottage cheese and raspberries


  • 300 g  milk chocolate
  • 100 g butter
  • 3 tbsp muscovado syrup
  • 60 g roasted hazelnuts
  • 150 g biscuits
  • 1 tsp cinnamon
  • 80 g cottage chees
  • 150 g raspberries
  • sea salt
Chop the chocolate. Melt butter in a saucepan, reduce the heat and add chocolate and syrup. Mix until well combined and season with salt and cinnamon. Chop the nuts, break the biscuits and mix with the chocolate. Cover a square dish with greaseproof paper, pour the mixture into the dish and even out the top. Scatter cottage cheese and raspberries on top, chill for at least 2 hours. Before serving cut into bite-sized pieces.