480g chocolate, chopped (I use a mix of milk and dark chocolate)
195g unsalted butter
4 tbsp golden syrup
110g chocolate puffed rice cereal
90g chocolate chip cookies, crushed
chewy white sweets, to look like onions
chewy orange sweets, to look like carrots
green & orange candy coated chocolate, to look like peas and carrots.
Swiss meringue topping:
200g egg whites
300g caster sugar
yellow gel food colouring
Add the chocolate, butter and golden syrup into a large heatproof bowl and place over a pan of simmering water, stir until melted.
Once melted, take off the heat and leave to cool for a few minutes before mixing in the chocolate puffed rice cereal and the crushed cookies.
Chop the white chewy sweets into small cubes to resemble onions and cut the orange chewy sweets into thin strips to resemble carrots. Fold these into the mixture along with the green and orange candy coated chocolate.
Divide the mixture and spread it evenly into 2 pie dishes or on a baking tray. Place in the fridge to set.
For the Swiss meringue topping pour the egg whites and caster sugar into a mixing bowl and place over a pan of simmering water.
Keep the mixture moving with a spatula and gently heat until it reaches 160ºF on a sugar thermometer, this will stabilize the egg whites.
Take the bowl off the heat and beat with a mixer on high speed until glossy stiff peaks form. Spoon the Swiss meringue into a piping bag and pipe it on top of the set chocolate base. Use a blowtorch to colour the meringue.
Garnish with grated white chocolate, to look like cheese. Enjoy :D