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! :)
Ingredients
- 500 g / 1 lb white chocolate melts/discs, chips or block chopped
- 2 tbsp grapeseed oil or other neutral flavoured oil
- 2 1/2 cups marshmallows, most cut in half)
- 1 cup pistachios)
- 1 cup glacé cherries
- 1/2 cup desiccated coconut)
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!
Nutrition Information
Want to save this recipe?
Create a free account to save recipes, make modifications, and track your cooking journey.
Sign Up Free