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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!:)
View original recipe on recipetineats.comPan - 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!
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