Rocky Road
Photography by Olivia Galletly.
A twist on the much-loved classic, this rocky road uses chewy macaroon biscuits, turkish delight, crushed meringue and any leftover easter eggs.
Makes: 25 squares
INGREDIENTS
500 grams dark chocolate, chopped (50% cocoa)
½ cup shelled pistachios
½ cup coconut threads
200 gram packet macaroon biscuits, roughly chopped
1 cup turkish delight, roughly chopped
½ cup loosely crushed meringues
½ cup small chocolate eggs, halved or quartered
EQUIPMENT: Line the base and sides of a 20-23cm square tin with baking paper.
METHOD
Melt the chocolate in a bowl over a pot of simmering water. Remove from the heat and set aside.
In a bowl, combine the remaining ingredients, and reserve a little of each for on top. Once the melted chocolate has cooled to room temperature, add to the bowl and stir to combine.
Pour the rocky road mixture into the tin. Scatter over the reserved ingredients and chill for 3 hours or until completely solid.
Use a sharp knife to cut the rocky road into small squares.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!