I have been making little bags of rocky road as small “Merry Christmases” for years; people love it. The original recipe was given to me by Laurie Black, it was quite refined back then, I have trashed it up and added a lot more “bits” over the years. Treat this recipe as a guide and change it to suit your tastes. You might like more chocolate and fewer “bits”, you can use any nuts and/or dried fruits you like and the coconut can come and go too. The marshmallows are the component I always have in there.
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|500 g||Dark chocolate, chopped|
|3 tbsp||Walnut oil|
|½ cup||Pistachio nuts, raw|
|½ cup||Brazil nut|
|½ cup||Dried cherries|
|2½ cups||Marshmallows, I use white only|
|1 cup||Desiccated coconut, lightly toasted|
- Line the base and the sides of a 15 x 26cm tin or glass dish with baking paper.
- Place chocolate and oil in a heatproof bowl over a pan of simmering water and stir until melted. Don’t let the bowl touch the water.
- Chop the nuts, cherries and marshmallows into smaller pieces if you like. I roughly chop the nuts and chop the marshmallows and cherries in half.
- Mix all other ingredients through the chocolate and set aside to set.
- Cut into small squares.