Coffee Bean and Hazelnut Rocky Road
1/4 cup coffee beans
1/4 chopped hazelnuts
1/3 cup desicated coconut
120g chocolate, chopped (I used half milk, half dark chocolate)
2 1/2 tbsp butter
generous 1/2 cup white marshmallows, quartered
In a large bowl combine the coffee beans, hazelnuts, coconuts and marshmallows. Using a microwave or double-boiler, melt the chocolate with the butter. Once melted, pour over the coffee bean-nut mixture. Mix the chocolate through evenly. Scoop into a throw-away foil container, or a lined tray. Leave to set in fridge for at least 4 hours. Cut into 9 pieces, and enjoy.