White Chocolate Rocky Road
White Chocolate Rocky Road is especially festive at Christmas time and makes a change from using dark or milk chocolate. Spooning it out or putting in patty cases rather than setting in a tin and cutting, also ups the festive feel.
Makes 40 – 56 pieces, depending on size
Preparation: 15 minutes (plus cooling time)
Cooking: 5 minutes
360g white chocolate, chopped
60g mini marshmallows
300g Turkish delight, chopped coarsely
1 cup flaked coconut, toasted
1 cup (140g) shelled pistachios, lightly toasted
Silver cachous balls, to serve
- Line two baking trays with baking paper. Set out small patty cases, if using.
- Melt white chocolate in a medium bowl over a saucepan of barely simmering water. Alternatively , place in a microwave saft bowl and microwave on medium-high for 1 – 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth.
- Meanwhile, combine the marshmallows, Turkish delight, coconut and pistachios in a large bowl. Working quickly, stir in the chocolate and mix to combine. Use two teaspoons to place mixture on the baking tray to form small mounds. Alternatively spoon into small patty cases. Sprinkle with cachous balls and refrigerate until set.
Lyndey’s note: Store in an airtight container in the fridge fo rup to two weeks. You can also add craisins (driec cranberries) or rice bubbles or use a mix of nuts – it’s all a matter o fhaving enough melted chocolate to hold the ingredients together.