- 250gr double chocolate maryland biscuits
- 125gr melted butter
- 200gr finest swiss milk chocolate
- 500gr mascarpone cheese
- 250ml whipped cream
- box of Dr Oetker mini mini marshmallows
- bag of crunchie rocks
- handful of mini marshmallows to decorate
Melt chocolate and add to beaten mascarpone. Combine well.
Add whipped cream to chocolate mixture and combine. Add half of the bag of crunchie rocks and the box of mini mini marshmallows.
Pour over base and chill in fridge for at least two hours.
Decorate top with remaining crunchie rocks and a handful of mini marshmallows.
I drizzled the top of my cake then with a melted bar of dairy milk chocolate!