Christmas Rocky Road

Edible-Glitter1-579x1024Nothing says Christmas like edible glitter! And Nigellas Christmas Rocky Road presents the perfect opportunity to get the edible (and I stress edible) glitter out and go nuts. This is one of my favourite Christmas recipes and an absolute people pleaser when it comes to satisfying sweet tooth’s all round. A more kid-friendly version would be to lose the nuts and maybe use a little more milk chocolate so the end result is less luscious. I’m sticking to the original here, less the cherries on personal preference, perfect paired with mulled wine, an open fire and Christmas tree (I’m a big fan of a cliché if you hadn’t noticed)!Christmas Rocky Road

  • 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)
  • 125 grams mini marshmallows
  • 1 tablespoon icing sugar
  • Edible glitter

The how-to bit is lovely and easy for this one. To begin with, break the chocolate into smaller pieces and over a gentle heat melt together with the butter and syrup (good luck trying not to eat the whole pot of gooey goodness at this stage). Next up, put the biscuits in a freezer bag, take a rolling pin and get physical with them. It’s nice to have a combination of chunky pieces and finer crumbs for texture. Repeat with the brazil nuts. Remove the pot of chocolatey loveliness from the heat and stir in the biscuits, brazil nut pieces and mini-marshmallows until everything is coated. Pour the mixture into a foil tray and pop into the fridge for around 2 hours to set. Finally, sieve a dusting of icing sugar on top from a height and a add sprinkle of Christmassy edible glitter, cut into squares and enjoy!

Christmas Rocky RoadB. xx