This decadent twist on traditional rocky road is one of my absolute favourite Christmas treats – it’s packed with flavour, texture and makes the perfect Christmas gift.
This rocky road screams summer, sunshine and Christmas indulgence. Packed with flavour and texture, every single bite is different – wondering what flavour will hit you next is part of the fun. This treat is packed with marshmallows, dried cranberries, pistachios and freeze-dried strawberries and raspberries, all wrapped up in good-quality white eating chocolate – good, huh?
Like all good rocky road recipes, this is super quick and easy to prepare – its’ one of those wonderful treats you can pull together in the blink of an eye. Simply melt the chocolate, toss in the ‘rocky’ treats (leaving a little to use as topping), mix it all together and smooth into a pan.
While the quality of the ingredients makes this treat a little expensive to make, it’s definitely well worth the effort – the decadence and quality of the ingredients shine through. My tip? Cut the rocky road into slightly smaller than usual pieces so it goes a little further. Then simply bundle up in little bags for gifting, or pop them on a pretty Christmas platter to serve on Christmas Day.
800g good-quality white chocolate, chopped
2 cups (240g) marshmallows, halved
1 cup (150g) dried cranberries
1 cup (30g) freeze-dried raspberries
1 cup (30g) freeze-dried strawberries
1 cup (120g) shelled pistachio nuts, chopped
Grease and line a 20cm slice tin with baking paper.
Place chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Melt until smooth.
When chocolate us smooth and melted, remove from the heat and stir through the marshmallows and 3/4 cup of each of the cranberries, raspberries, strawberries and chopped pistachios. Stir until well combined.
Pour mixture into slice tin and scatter the remaining dried fruit and nuts over the top, pressing down lightly to ensure everything sticks together.
Refrigerate for at least one hour before cutting with a hot, sharp knife. Store in an airtight container in the fridge.
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