Description
Christmas Rocky Road made with white chocolate and all the flavours of Christmas….. cranberries, pistachios, coconut, almonds, dried mango and marshmallows.
Ingredients
- 500g white chocolate
- 30g coconut oil
- 70g dried cranberries
- 60g sliced almonds
- 50g dried mango
- 50g marshmallows
- 40g pistachios, shelled
- 20g shredded coconut
Instructions
THERMOMIX METHOD
Line a 18 x 28cm rectangular slice tray with baking paper.
Place white chocolate into a clean and dry Thermomix bowl and grate 10 sec / speed 8. Scrape down sides of bowl. Add coconut oil and melt 3-4 minutes / 50°C / speed 3.
Add in remaining ingredients and place the spatula in through lid, then mix 10 seconds / REVERSE / speed 3, or until combined well.
Spread into slice tray and set in the fridge for at least 2 hours. Heat a sharp knife in hot water and slice into pieces.
NON THERMOMIX METHOD
Line a 18 x 28cm rectangular slice tray with baking paper.
Chop the chocolate into small pieces and place into a bowl, along with the coconut oil, over the top of a saucepan with a little simmering water. Don’t stir until you start to see the outer pieces melting, give a quick stir and remove from heat just before all the chocolate has melted. Once off the heat stir through until all has melted.
Place remaining ingredients into a large bowl, pour over melted chocolate and stir quickly to combine. Quickly spread into slice tray and set in the fridge for at least 2 hours. Heat a sharp knife in hot water and slice into pieces.
Notes
If you like, you can pour over a little extra melted chocolate once your slice is in the tray to give the top a nice smooth finish.
A tip would be to let the melted chocolate cool slightly before mixing it with the other ingredients as if its too hot it can melt the marshmallows.
When you are ready to slice the rocky road, remove from the fridge for 5 minutes to make it easier to slice. As I have said above, I like to warm up the knife for each slice to make it easier.