Christmas Rocky Road:
Rocky road is great at any time of year, but especially at Christmas! This is a classic recipe from Nigella that I make year after year, and I often mix it up by changing the type of fruit, nuts or biscuits I use.
Jamie from Made TV was surprised at how easy it was to make, so I hope you will give it a go. I am sure if you turned up to a party with a plate of these you would be very popular! But be warned...they are super moorish...
Remember to check out the fuss-free mince pies we made too and the edible Christmas gifts that I made recently on the Hairy Bikers Home for Christmas show...Truffles and Panforte & Amaretti and stained glass window biscuits
Christmas Rocky Road
- 250g dark chocolate
- 150g milk chocolate
- 175g soft butter
- 4 tbsp. golden syrup
- 200g ginger biscuits
- 150g hazelnuts
- 150g red glace cherries, chopped
- 125g mini marshmallows
- edible stars or glitter
- Approx 25cm x 20cm tray or disposable foil tray, parchment
- Break up the chocolate into small pieces and then put it into a heavy-based pan with the butter and syrup, then melt over a gentle heat
- Put the biscuits into a bag and bash them with a rolling pin to get big and little-sized crumbs
- Put the hazelnuts into another bag and bash them as well
- Take the pan off the heat, and add the crushed biscuits and nuts, chopped glacé cherries and mini-marshmallows. Stir well to coat everything with syrupy chocolate
- Tip into a foil tray or dish lined with parchment (I used one approx 25cm x 20cm, smoothing the top as best you can with a spoon. Sprinkle over the edible stars or glitter if using
- Once cooled, leave in the fridge until firm enough to cut, which will take about 1½–2 hours. Then take the set block of rocky road out of the foil tray onto a chopping board and get ready to cut with a sharp knife
- Cut it into bite-sized squares (or larger!) It is quite rich, so it can go a long way if you chop it small!