Nigella’s Christmas Rocky Road

INGREDIENTS

250 grams dark chocolate

150 grams milk chocolate

175 grams soft butter

4 tablespoons golden syrup

200 grams amaretti biscuits

150 grams brazil nuts (shelled)

150 grams red glace cherries

125 grams mini marshmallows

1 tablespoon icing sugar

edible glitter

 

METHOD

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 (I use one 236mm x 296mm / 9¼ x 12 inches), 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.

 

Recipe credit: Nigella Lawson