Christmas Rocky Road

Name: Christmas Rocky Road
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 24 pieces
Cuisine: South African
Ingredients: 300 g dark chocolate, approximately 50–60% cocoa, chopped; 200 g milk chocolate, chopped; 150 g marshmallows, cut into bite-sized pieces; 120 g Tennis biscuits, broken into roughly 2 cm pieces; 80 g unsalted roasted almonds, roughly chopped; 80 g dried cranberries; 60 g red glacé cherries, halved and patted dry if sticky with syrup

Be the first to rate

25 min totalPrep: 20 minCook: 5 min Serves 24 pieces Dessert

This Christmas Rocky Road recipe brings together chocolate, chewy marshmallows and crunchy Tennis biscuits, with cranberries and red glacé cherries tucked between the pieces. A mixture of dark and milk chocolate keeps it rich without making every bite overwhelmingly sweet. Cut it into small squares for the Christmas sweet platter or pack a few pieces into little gift boxes.

It suits a hot South African Christmas beautifully because there is no oven to switch on, and you can make it well before the guests arrive. You only need a bowl, a saucepan and a lined tin. Give it enough time to set in the fridge, then bring out a small plate at a time so the chocolate stays firm.

Ingredients

Servings24

For the rocky road

300 g dark chocolate, approximately 50–60% cocoa, chopped
200 g milk chocolate, chopped
150 g marshmallows, cut into bite-sized pieces
120 g Tennis biscuits, broken into roughly 2 cm pieces
80 g unsalted roasted almonds, roughly chopped
80 g dried cranberries
60 g red glacé cherries, halved and patted dry if sticky with syrup

Instructions

1
Line a 20 cm square tin with baking paper, leaving an overhang on two sides so you can lift out the slab later.
2
Place the marshmallows, broken Tennis biscuits, almonds, cranberries and cherries in a large, dry mixing bowl. Toss gently to distribute them.
3
Put both chocolates in a clean, dry heatproof bowl. Set it over a saucepan containing a little barely simmering water, making sure the bowl does not touch the water.
4
Stir gently for about 5 minutes, until the chocolate is almost melted. Remove the bowl from the saucepan, wipe its underside dry and stir until completely smooth. Keep steam and water out of the chocolate.
5
Let the chocolate stand for about 5 minutes, until still fluid but no longer hot. Pour it over the biscuit mixture and fold gently until everything is coated, taking care not to crush the biscuits.
6
Scrape the mixture into the prepared tin. Press it gently into the corners and level the top with the back of a spoon, closing any large gaps without compacting it heavily.
7
Refrigerate for at least 3 hours, or until firm all the way through. Cover once set if storing it for later. The chilling time is additional to the preparation and cooking times.
8
Lift the slab onto a chopping board. If very hard, let it stand for about 5 minutes, then cut into 24 pieces with a large, sharp knife. Serve chilled, especially on a hot day.

Nutrition (per serving)

Calories: 195 kcal
Carbohydrates: 25 g
Protein: 2.6 g
Fat: 9.8 g
Saturated fat: 4.9 g
Sugar: 19 g
Fibre: 1.8 g
Sodium: 35 mg
Cholesterol: 2 mg

Estimated values based on the ingredients used.

Notes

Christmas tips

Make it up to 5 days ahead and keep it in an airtight container in the fridge, with baking paper between the layers.
For a summer Christmas table, put out a few squares at a time and keep the rest chilled. Avoid direct sun.
For gifts, pack the cold squares into food-safe boxes shortly before giving them away and tell recipients to refrigerate them. Use a cooler bag for transport.
Pat syrupy cherries dry before mixing them in, and keep every utensil used for melting the chocolate dry: water can make melted chocolate seize.

Frequently asked questions

Can I make Christmas Rocky Road without nuts?

Yes. Replace the almonds with another 80 g of broken Tennis biscuits. If catering for a nut allergy, check every ingredient label for nuts and cross-contact warnings.

Can I use only milk chocolate?

Yes, use 500 g milk chocolate instead of the mixture. The result will be sweeter and a little softer in warm weather, so keep it refrigerated until serving.

Can I freeze rocky road?

Yes. Freeze the cut pieces in an airtight container, separated with baking paper, for up to 1 month. Thaw in the fridge with the container closed to limit condensation on the chocolate. The biscuits may lose a little crunch.

Made this recipe? Rate it!