This adaption of the classic Rocky Road is perfect for whipping up at last minute – especially during this time of year when you’ve already got plenty of work on your hands (or are just too full up from all other festive indulgences to do any proper baking!).
This is the ultimate treat for anyone who enjoys a hint of saltiness in their chocolate. Still embracing the standard principles of a Rocky Road – the chocolate, the marshmallows and the crunch – this recipe switches the traditional biscuit with salty peanuts to bring out the flavour in the chocolate. I’ve added buttery fudge and beautiful fresh pistachio nuts to give it a little extra festive cheer.
300 grams dark chocolate (70% cocoa)
150 grams fudge (Scottish tablet also works for this recipe)
100 grams peanuts (salted & roasted)
75 grams peeled pistachio nuts
1 handful mini pink and white marshmallows
1. Line a medium-sized baking tray with baking paper
2. Roughly chop up the nuts and fudge
3. Melt the chocolate in a bain-marie: fill the bottom of a small saucepan with water and bring to a gentle simmer. Break up the chocolate into a heatproof bowl (a thicker baking-glass bowl is recommended for this) which will fit into the saucepan, but take care that no water splashes into the bowl from the saucepan below – this will ruin the melting process and cause the chocolate to go chunky and uneven. Once it’s started to melt properly, stir the chocolate until fully melted and glossy.
4. Once the chocolate has melted, fold in the other ingredients until all is covered in the glossy chocolate
5. Pour the mixture into the baking tray and let it set in fridge for about two hours
6. Cut into rough pieces, so that you reveal all the colours inside the chocolate.
Photo credits: Sarah Ågren