You need to eat adopt by James Maslow

You need to eat path 34

Knock knock

James:
"Come in."

Man:
"Hello Mr Maslow my work colleague have forgotten all about your deserts."

James:
"Oh that is ok thank you very much wow this is big I did not know it was going to be this big."

Man:
"Well Mr Maslow we made it like that because we thought there was more then one person would it I am sorry but we can't make it smaller."

James:
"Don't be sorry this is ok thank you very much."

Man:
"Of course Mr Maslow is there anything else I can get for you Sir?"

James:
"No taht will be all thanks."

Man:
"Of course bye."

James:
"Bye."

Nova:
"Was that the guy who gave you the food before?"

James:
"Nope different one."

Nova:
"Ok what do we have?"

James:
"We have rocky road cob loaf dip and it is really big."

Nova:
"Yep it is."

James:
"Are you ready to try it."

Nova:
"Yeah I kind of am."

James:
"Ok baby open your mouth for me.. thank you baby just a good girl.. what do you think?"

Nova:
"I like it but it is a bit much for me."

James:
"Would you still eat it?"

Nova:
"No that much but yeah a bit."

James:
"Then eat on baby and if we can't fisish it then we will give it to the boys."

Nova:
"Ok mum do you want to the recipe for this?"

James:
"Nope I am good baby."

Nova:
"Ok mum also when you go out with the boys please do not drink."

James:
"Of course baby I will not drink."

Nova:
"Thank you mum."

James:
"Anytime baby."

Nova:
Rocky road cob loaf dip this is how you make it.

2h 45m prep
20m cook
10 servings

Ingredients:
85g packet raspberry jelly crystals
250ml (1 cup) boiling water
1 large cob loaf
150g dark chocolate melts
55g (1⁄3 cup) unsalted roasted peanuts, finely chopped
60g assorted pink and white marshmallows
Assorted milk chocolate and speckled Easter eggs, to decorate
Corinthians Flavoured Cream Wafers, to decorate
Toasted flaked coconut, to decorate

Choc ripple cream
50g dark cooking chocolate, coarsely chopped
2 tsp glucose syrup
160ml (2⁄3 cup) thickened cream
60ml (1⁄4 cup) double cream

Choc cheesecake filling
500g packet cream cheese, at room temperature, chopped
80g (1⁄2 cup) icing sugar mixture
125ml (1⁄2 cup) thickened cream
180g block dark cooking chocolate, melted, cooled
2 tbsp cocoa powder

Step 1
Place jelly crystals in a heatproof jug. Stir in boiling water until dissolved. Pour into a 13cm (base size) square plastic container. Place in fridge for 2-3 hours or until set. Cut into small cubes. Set aside in fridge until ready to use.

Step 2
Meanwhile, make the choc ripple cream. Place the dark cooking chocolate, glucose and 2 tbsp thickened cream in a microwave-safe bowl. Microwave on High, stirring halfway through, for 1 minute or until smooth and combined. Set aside to cool.