Thursday, 20 December 2012

Christmas Rocky Road

How could you fail to be disappointed receiving these as a gift. Dusted with icing sugar and wrapped in cellophane, half a dozen of these rich chocolate squares make a very thoughtful present for friends or family. I haven't made them this year yet, the photo above was taken a couple of years ago. I have obviously been taking pictures of food for sometime now. I usually do try to make some homemade edible gifts, but it's all time dependent. I'll try and get the children involved when school breaks up tomorrow. This recipe comes from 'Nigellas Christmas'.

250 gram(s) dark chocolate
150 gram(s) milk chocolate
175 gram(s) butter (soft)
4 tablespoon(s) golden syrup
200 gram(s) amaretti biscuits
150 gram(s) brazil nuts (shelled)
150 gram(s) glace cherries (red)
125 gram(s) mini marshmallows
1 tablespoon(s) icing sugar
1 sprinkling of edible glitter

Chop both sorts of chocolate small, or use chocolate buttons made for melting, and then put into a heavy-based pan to melt with the butter and syrup over a gentle heat.
Put the biscuits into a freezer bag and bash them with a rolling pin to get big- and little-sized crumbs; you want some pieces to crunch and some sandy rubble.
Put the Brazil nuts into another freezer bag and also bash them so you get different-sized nut rubble.
Take the pan off the heat, and add the crushed biscuits and nuts, whole glacé cherries and mini-marshmallows. Turn carefully to coat everything with syrupy chocolate.
Tip into a foil tray or a greased baking tray, smoothing the top as best you can, although it will look bumpy.
Refrigerate until firm enough to cut, which will take about 1½ –2 hours. Then take the set block of rocky road out of the foil tray ready to cut.
Push the icing sugar through a small sieve to dust the top of the Rocky Road. Then, if you like, add a sprinkling of edible glitter for some festive sparkle.
With the long side in front of you, cut into it 6 slices down and 4 across, so that you have 24 almost-squares.