Each year I make an assortment of homemade treats for friends and family – and this white chocolate rocky road is always top of the list. Every. Single. Year.
I’m not going to lie – this is an expensive treat to make. Once you buy the chocolate, freeze dried fruits and nuts your wallet will definitely begin to feel a little lighter – I know mine did! Luckily the finished product is well worth the money spent, with the decadence and quality of the ingredients undeniably shining through. Just one glance at it and you know you have something special on your hands!
Like all good rocky road recipes, this is super quick and easy to prepare – I found most of the time went to shelling pistachio nuts! It’s one of those wonderful treats you can pull together in the blink of an eye – just melt the chocolate, toss in the ‘rocky’ treats (leaving a little to use as topping), mix it all together and smooth into a pan. Voila! Fabulous, indulgent rocky road perfect for giving to your loved ones come Christmas.
As for the all important taste test? Incredible. This rocky road screams summer, sunshine and Christmas indulgence. Packed with flavour and texture, every single bite is different – wondering what flavour will hit you next is part of the fun.
- 800g good-quality white chocolate, chopped
- 2 cups (240g) marshmallows, halved
- 1 cup (150g) dried cranberries
- 1 cup (30g) freeze-dried raspberries
- 1 cup (30g) freeze-dried strawberries
- 1 cup (120g) shelled pistachio nuts, chopped
- Grease and line a 20cm slice tin with baking paper.
- Place chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Melt until smooth.
- When chocolate us smooth and melted, remove from the heat and stir through the marshmallows and 3/4 cup of each of the cranberries, raspberries, strawberries and chopped pistachios. Stir until well combined.
- Pour mixture into slice tin and scatter the remaining dried fruit and nuts over the top, pressing down lightly to ensure everything sticks together.
- Refrigerate for at least one hour before cutting with a hot, sharp knife. Store in an airtight container in the fridge.