I love Rocky Road and I make it quite often, using different kinds of chocolate, glace fruit and nuts depending on who I’m making it for or what’s in the store cupboard.
This recipe is based on Nigella’s Christmas Rocky Road. I substituted ginger nut biscuits for amaretti biscuits and used a mixture of brazil nuts, cashews and pecans. It’s an “adult” version – more dark chocolate than milk, ginger biscuits and no peanuts!
250 gms dark chocolate
150 gms milk chocolate
175 gms soft butter
4 tbls golden syrup
200 gms ginger nut biscuits
150 gms brazil nuts, cashews and pecans
150 gms red glace cherries
125 gms mini marshmallows or whole marshamllows cut in half
Edible glitter and icing sugar to decorate
Chop the chocolate into small pieces and then put into a heavy-based saucepan to melt with the butter and syrup over a gentle heat.
Put the biscuits into a freezer bag and bash them with a rolling pin to get big and little pieces. Put the mixed nuts into another freezer bag and bash them to get different sized nut pieces.
Take the saucepan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and marshmallows, turning carefully to coat everything with the chocolate.
Tip into a foil tray 236mm x 296mm / 9¼” x 12″. Smooth the top, not too much as the rough look is what you want.
Refrigerate until firm enough to cut, at least 2 hours, the longer the better. Remove the set Rocky Road from the foil tray and cut into squares or slabs – whatever you prefer.
To decorate, sprinkle the top of the Rocky Road with edible glitter – I used gold. Dust with icing sugar for a snowy effect. Or you can just leave unadorned – the squares are pretty enough on their own.