White Christmas Rocky Road
Recipe video above. This is my festive white chocolate rocky road, with add-ins chosen for Christmassy colours as well as flavour combination (glacé cherries and coconut is a win!). I like to top it with extra cherries and pistachios to give it an extra special touch. I don't do that for regular rocky road. Because, you know. Christmas is special! ;)Feel free to switch the add-ins (dried fruits, biscuits, other nuts, raspberries, Turkish delight - see post for lots of other ideas). My rule of thumb is ~4 1/2 cups for every 500g/1 lb chocolate. And don’t skip the oil! Makes the chocolate meltier so it coats everything better, and it’s easier to cut. Gift or hoard for yourself. Go on! You deserve it! :)
Servings: 20
Calories: 254cal
Ingredients
- 500g/ 1 lb white chocolate melts/discs (I use this), chips or block chopped (Note 1)
- 2 tbsp grapeseed oil or other neutral flavoured oil (Note 2)
Add-ins
- 2 1/2 cups (tightly packed) marshmallows (regular size), most cut in half
- 1 cup pistachios , unsalted ,toasted (Note 3)
- 1 cup glacé cherries
- 1/2 cup desiccated coconut , unsweetened (or finely shredded, not flakes)
Instructions
- Pan - Lightly grease a 20cm/8" square pan with butter then line with baking paper (parchment paper) with overhang (to make it easier to lift out later).
- Reserve toppings - Set aside 8 or so of the nicest glacé cherries. Finely chop 1 tablespoon of the pistachios.
- Melt chocolate – Place chocolate and oil in a heatproof bowl. Microwave in 30 second increments, stirring in between, until melted and smooth.
- Add-ins – Stir the Add-ins into the chocolate. Pour into pan, spreading out evenly - I also like to bang and shake the pan assertively (also very satisfying!).
- Top with reserved glace cherries and sprinkle with chopped pistachios.
- Refrigerate for 3 hours or until firm. Lift out of the pan using the paper overhang, then cut! I cut into 5 lines, then into chunks for eating or larger pieces for gifting!
Notes
1. Chocolate - You can of course use milk or dark chocolate if you prefer!
2. Oil - Makes the chocolate a little runnier when melted so it coats everything better, and makes the chocolate set a little bit softer so it's easier to cut without cracking. But, not the end of the world if you skip it :)
3. Pistachios - Toasting nuts brings out their flavour and makes them crisper, highly recommended! 8 minutes at 180C/350F (160C fan), shake the tray once. I like pistachios because they add a nice green colour but feel free to use other nuts of choice (I am partial to almonds).
Storage - Keep in a cooly dry place for at least a couple of weeks, or fridge if it's super hot where you are.
Nutrition per serving assuming 20 servings (that is a decent candy hit!).
Nutrition
Calories: 254cal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 31mg | Potassium: 147mg | Fiber: 1g | Sugar: 25g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 0.4mg