Rocky
Road – your version
Rocky
Road was first mentioned in Outside the box and
Outside the box Take II. To
refresh your memory, the traditional version looks like this :
You'll see that my version is cut into small bite sized pieces, not
the larger squares mentioned below – it's whatever floats your own
boat!
Here's the traditional recipe :
Rocky
Road
250g
dark chocolate
150g
milk chocolate
175g
soft butter, unsalted
4 x
15ml tbsp golden syrup
200g
amaretti biscuits (or hobnobs if you can't get hold of amaretti)
*150g
shelled Brazil nuts
*150g
red glace cherries
*125g
mini marshmallows
Put
the biscuits into a freezer bag and bash with a rolling pin to get a
mixture of rubble.
Put
the Brazil nuts into another freezer bag and bash them too.
Chop
both sorts of chocolate into small pieces, or use chocolate buttons
made for melting and then put them into a heavy-based saucepan to
melt with the butter and syrup over a gentle heat.
Take
the pan off the heat and add the biscuit and nuts, cherries and mini
marshmallows. Turn carefully so that all the ingredients are coated
with the syrupy chocolate.
Tip
into a foil try (I use a tray bake size), smoothing the top as best
you can, although it is meant to be bumpy.
Refrigerate
until firm enough to cut, which will take about 1½-2 hours. Take
the set block out of the tray. With the long side in front of you
cut 6 slices down and 4 across so that you have 24 squares.
This
was taken from “Nigella Christmas” – Christmas Rocky Road
Make
ahead tip:
Make
the Rocky Road and refrigerate to set, cut into bars and then store
in an airtight container in a cool place for up to 1 week.
Freeze
ahead tip:
Make
the Rocky Road as above and free for up to 1 month. Thaw overnight
in a cool place.
It's not everyone's cup of tea – there will always be someone who
doesn't like this or that ingredient. Furthermore in these days of
serious allergies – nuts for example – you can select whatever
suits you and/or family and friends so that everyone can indulge!
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