Thursday, 17 October 2013

Chocolate Week: Super Easy Rocky Road

It's Chocolate Week!  I'm not sure who decides what week is named when (as frankly it's the kindof thing I tend to celebrate all year round) but it's always good to have an excuse to pig out on the good stuff.  One of my very favourite chocolatey things is this rocky road, a variation on Nigella Lawson's.  I make it in a loaf tin because I think it looks pretty when you cut into it to see all the various colours: green pistachios, pink marshamallows, red cherries and flakes of coconut - whatever you want really.  Best of all, it's super easy to make and absolutely delicious! 

75 grams soft butter
300 grams chocolate, broken into pieces (a mix of milk and dark is nice)
2 tablespoons golden syrup
100 grams rich tea biscuits
75 grams grams mini marshmallows
75 grams pistachios
50 grams glace cherries
50 grams coconut flakes

1. Melt the butter, chocolate and golden syrup in a heavy-based saucepan. Scoop out about half a cup of this melted mixture and put to one side.
2. Put the biscuits into a freezer bag and then bash them with a rolling pin. You are aiming for both crumbs and pieces of biscuits.
3. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and then add the marshmallows.  You can pretty much add whatever you like but make sure it's in good proportion to the chocolate or there won't be enough to coat the filling.

4. Line a loaf tray or brownie tin with foil and tip this into the tray.  Flatten as best you can with a spatula and then pour the reserved melted chocolate mixture over the marshmallow mixture and smooth the top.
5. Refrigerate for about 2 hours or overnight, then cut into slices once set and et voila! Enjoy!


  1. I have no words. No words. I need it now! IN MY FACE!!!!

  2. I have no words. No words. I need it now! IN MY FACE!!!!