White Chocolate Rocky Road
Photography by Olivia Galletly.
This sweet and creamy rocky road is as delicious as it is beautiful. I like to pack mine with a tonne of texture and flavour. You can replace any of the nuts and fruit with your own favourites. It's easy to make for parties or as a Christmas gift.
INGREDIENTS
250 grams white chocolate, cubed
½ cup marshmallows, quartered
⅓ cup toasted coconut chips
40 grams roasted pistachios
40 grams roasted macadamia nuts
30 grams dried strawberries
20 grams dried cranberries
30 grams raspberry liquorice (optional)
1 handful of freeze dried raspberries (optional)
20cm square tin, lined with baking paper
METHOD
Bring a pot of water to a simmer. Place the white chocolate in a heat-proof bowl and place over the simmering water, make sure the base of the bowl doesn't touch the boiling water. Stir the chocolate until it has completely melted and remove from heat.
Roughly chop the nuts, dried fruit and liquorice and add to a bowl with the coconut chips and marshmallows.
Once the white chocolate has completely cooled, add in 3/4 of the marshmallows, nuts and liquorice and combine.
Press the rocky road into the square tin and sprinkle over remaining fruit, nuts and marshmallows. Gently crush the freeze dried raspberries and sprinkle on top.
Refrigerate for an hour before cutting into squares.
The Hungry Cook
For more beautiful recipes by Olivia Galletly, visit her blog The Hungry Cook.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.