Fudgy Rocky Road
There are several occasion throughout the year when chocolate is celebrated in all its guises. Valentine’s Day, Easter and Christmas. Whilst these Fudgy Rocky Road bars are more suited to Christmas or Easter, they’re rather fabulous for any celebration where a sweet indulgence is needed. I love making them at Christmas time especially. They make excellent hostess gifts, if you’re willing to part with them, or to offer with post dinner coffees.
Most Rocky Road recipes are customisable, making use of pantry bits and bobs – nuts, dried fruit, anything along these lines are perfect to add to the mix, depending on personal preference or what you have on hand. Whichever nuts you decide to use, always remember to toast them before adding to the mix. Those lovely toasty notes will add extra flavour to the bars. For my fudgy rocky road, I’m using pistachios and cranberries, along with tea biscuits and mini marshmallows. They give a lovely chewiness to the bars and contrast the richness of the chocolate. Although the fudgy chocolate ganache is optional, it neatens and top, giving the rocky road a gorgeous knobbly top effect.
Fudgy Rocky Road
Makes 1 x 20 cm square tray
300 g dark chocolate( 70%)
90 g butter
45 ml (3 tablespoons) honey
150 g tea biscuits or shortbreads, roughly chopped (Bakers Tennis or Eet-sum More)
75 g mini pink and white marshmallows
50 g roasted pistachio nuts, roughly chopped
35 g (3 tablespoons) cranberries
Chocolate fugde layer
120 g dark chocolate (50%)
30 ml (2 tablespoons) butter
45 ml (3 tablespoons) double thick cream
Line a 20 cm square cake tin with parchment paper.
Place the 300 g dark chocolate, butter and honey in a heatproof bowl set over a saucepan of simmering water. Stir gently until the chocolate is melted and glossy.
In a large mixing bowl, combine the biscuits, marshmallows, nuts and cranberries. Pour the melted chocolate over and mix to combine. Transfer the mixture to the lined tin and press down gently to even the top.
For the chocolate fudge layer, place all the ingredients in a bowl and melt, following the same method as above. Pour the warm chocolate fudge ganache over the biscuit layer and spread quickly to smooth the surface. Chill in the fridge until set.
Slice into squares or bars. Keep stored in the fridge until serving.
