Rocky Road with Goji Berries and Nuts
Photography by Kelly Gibney.
A colourful array of nuts and dried fruit make for a slightly more wholesome version of a traditional Rocky Road.
INGREDIENTS
500 grams dark chocolate, chopped roughly
¾ cup goji berries
¾ cup each pecans, pistachio nuts and coconut chips
1 cup puffed rice (you could also use puffed millet)
To garnish
freeze-dried fruit (I used raspberries and mandarins), optional
METHOD
Line a 23cm-square cake tin with baking paper.
Put the chocolate in a large heatproof bowl. Sit the bowl on top of a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Heat until the chocolate is melted and whisk until smooth. Stir through the remaining ingredients.
Press the mixture firmly into the tin. Sprinkle with freeze-dried fruit, if using. Place in the fridge to set for 2 hours.
Use a hot knife to cut into pieces. Rocky Road will last for 3 weeks in an airtight container.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.