This homemade white chocolate rocky road has been my go to Christmas gift for neighbours, work colleagues, friends and family for many years. It’s sickly sweet, so a small amount goes a long way. It’s also really quick and easy to make when you are time poor leading up to Christmas. It looks gorgeous presented in a pretty bowl or mug, wrapped in cellophane and ribbon.
- 250 g – 280 g white and pink marshmallows (1 packet), halved
- 80 g pistachios
- 100 g almonds, whole blanched or slithered
- 150 g Turkish delight, small cubes
- 100 g glace cherries, halved
- 3 x 180 g blocks of good quality white chocolate
Even though I’ve added precise measurements above, this recipe is really adaptable, and you can add or remove many of the ingredients. For example, cranberries would be a great addition if you don’t like glacé cherries.
I like to roast the nuts first as I find they increase their nutty flavour and add crunch. Roast them for 10 minutes in a moderately hot oven and let them cool completely.
In a large mixing bowl, add the halved marshmallows and cherries and cubed Turkish delight. I love adding Turkish delight, because it always looks like sparkling jewels once it is cut. Add in the roasted pistachios and almonds and mix through.
Melt the white chocolate. I melted my chocolate in a double boiler on the stove, but in the microwave works well too. Once melted, add it to the mixing bowl and stir it through thoroughly until all your ingredients are covered.
Pour your mix into a 20 x 20 cm (8 inch) square cake tin, or a wide plastic container with a flat bottom. Press it down with a spatula. I also like to place a layer of baking paper on top and press it down a bit. Leave it in the fridge for at least four hours (preferably overnight).
Upend the slab of rocky road once it is set and cut it into pieces. I like to cut my rocky road into 2 cm or 1 inch cubes, but you can cut it into any shape you like.
Merry Christmas 🎅