Saturday, 22 February 2014

Totally Wicked Indulgence

I adore Rocky Road, although, rarely make it unless there are lots of people to help me eat it - it is way too tempting!

This is a very  indulgent and totally over the top version. Rich, sweet, and very pretty, it needs to be consumed in very small pieces. I like to serve it as with coffee at the end of a meal, usually a Middle Eastern or Indian meal as I use rosewater in the mixture. Rosewater can be an acquired taste, leave it out if you do not like it. I also use this recipe to make a more conventional Rocky Road, substituting dark, or a combination of dark and milk chocolate for the white chocolate. I get the tray and all the ingredients ready before I start to melt the chocolate. White chocolate can be difficult to melt. Grate it in a food processor and then melt or add 1 -2 teaspoons of bland oil such as canola. Use a metal spoon to mix.

White Chocolate Rocky Road
1 family block (220g) white chocolate. I use Dream.
125 g pink and white marshmallows, cut into halves
1/2 cup glace cherries, broken into halves
1/2 pistachio nuts, lightly toasted/ roasted
1/2 cup macadamia nuts, lightly toasted/ roasted
2/3 cup shredded coconut
2-3 squares of pink Turkish Delight, diced into pieces approximately the same size as the cherries
1-2 teaspoons rosewater

Line a slice tin with cooking parchment/Gladbake.
Put coconut, glace cherries and Turkish delight in a bowl. Add rosewater and mix well. 

Break chocolate into small pieces and put into heatproof /microwave bowl. Melt the chocolate over hot water or in microwave on medium heat in 1 minute bursts.

Add all ingredients to melted chocolate, mix well.

Press into slice tin. It may not be enough to fill the tin so push it into 3/4 of the tin. The rocky road should be as deep as the tin. Cover with another small piece of the cooking parchment. Press firmly and smooth. 

Put in fridge to set.

Once set cut it into small pieces and put into an airtight container in the fridge.

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