Rocky Road, at any time throughout the year, is a fantastic treat, but especially at Christmas. Once you’ve scoffed the turkey and roast potatoes and had your fair share of pud, a little piece of Rocky Road just finishes off the Christmas meal nicely. And you’ll even have enough to wrap and give as Christmas gifts to family and friends!
Preparation time: 25 mins | Chill time: 1 hour | Serves: Roughly 18
INGREDIENTS:
- 400g milk chocolate (or 360g)
- 200 dark chocolate (45-55% cocoa) (or 180g)
- 200g macadamia nuts raw and unsalted, cut in half
- 200g pink and white marshmallows cut into halves and quarters
- 120g Turkish deligh chocolate covered or plain - chop up into 1-2cm pieces if you have larger sizes*
- 50g pistachio nuts unsalted, plus extra for decorating
- ½ cup Allen's Ripe Raspberries candy (or similar) halved
- 2 tsp dessicated coconut (optional)
METHOD
Line 20cm baking tray with overhanging baking paper. Set aside.
Break the chocolate into small pieces in a bowl and microwave on a low heat setting in 30-second bursts, stirring each time, until the chocolate is just melted (can also be done in a double boiler).
Add the macadamia nuts, marshmallows, Turkish delight, raspberries and pistachio nuts and stir to mix them up.
Pour the mixture into the baking tray and even it out around the tin using the spoon.
Decorate with extra pistachios and sprinkle with desiccated coconut (optional).
Place in the fridge for at least an hour to set firm. Cut into slices and serve or wrap to give away. Store the rocky road covered in the refrigerator for up to 3 weeks. Rocky Road can also be frozen for up to a month.
* The Turkish delight is optional. You might also consider tossing in some dried fruits like cranberries, chopped apricots, figs, pears, peaches, or mangoes. Glacé cherries. Biscuits like ginger nuts,