Christmas Rocky Road - Nigella Lawson
- Ready In:
- 2hrs 2mins
- Ingredients:
- 10
- Yields:
-
24 rectangular pieces
- Serves:
- 25
ingredients
- 255.14 g dark chocolate, chopped (250g)
- 141.74 g milk chocolate, chopped (150g)
- 170.09 g butter, softened plus extra for greasing (175g)
- 59.16 ml golden syrup
- 198.44 g amaretti (200g)
- 141.74 g shelled brazil nuts (150g)
- 141.74 g red glace cherries (150g)
- 113.39 g mini marshmallows (125g)
- 14.79 ml icing sugar (125g) or 14.79 ml confectioners' sugar (125g)
- edible glitter, to decorate (optional)
directions
- Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.
- Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes.
- Place the Brazil nuts into another freezer bag and bash in the same way.
- Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts.
- Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.
- Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray (Swiss roll pan) and smooth the surface as much as possible (although it will look bumpy).
- Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish.
- Remove the block of rocky road from the tray and cut into 24 rectangles.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!