I have wanted to make Gingerbread Rocky Road for a long time. With things slowing down for Christmas I finally got round to it. I love Rocky Road anyway, it’s a kind of cake, containing a mixture of marshmallows, chocolate, and nuts. I’ve adapted my recipe from Nigella’s Christmas Rocky Road recipe.
Ingredients to make Gingerbread Rocky Road
250 grams dark chocolate
150 grams milk chocolate
175 grams soft butter
4 tablespoons golden syrup
200 grams broken gingerbread house (I used part of a gingerbread house kit from Flying Tiger)
150 grams brazil nuts
150 grams red glace cherries
125 grams mini marshmallows
1 tablespoon icing sugar
How to make Gingerbread Rocky Road
Chop or break the chocolate into small pieces and melt with the butter and syrup.
As I was making gingerbread rocky road I used a ready-made gingerbread house kit from Flying Tiger. This is a great kit which tastes amazing. I placed about 3/4 of the pieces into a bag and bashed it with a rolling pin until I had a mixture of crumbs and small pieces of biscuit.
Place the brazil nuts, which have already been shelled, into a bag and bash with a rolling pin.
Remove the saucepan from the heat and stir in the gingerbread biscuit, brazil nuts as well as the cherries and mini marshmallows. Stir gently until everything is covered in the melted chocolate.
Pour the mixture into a foil tray. I could only find small foil trays so divided the mixture between 5 foil trays. I added some mini Gingerbread men biscuits in too. Place in the fridge for about an hour until everything is set. Then remove from the foil trays and cut into small chunks, sift over some icing sugar.
This makes a lovely handmade treat to give at Christmas and is perfect for a Christmas treat in a lunchbox too.