Christmas Rocky Road Recipes

Steps:

• Butter and line a 20cm square tin, or use a 20cm square silicone mould. Break the biscuits into pieces - they need to be no smaller than a pea, but not too chunky or your rocky road won't hold together.
• Halve any larger nuts either by snapping them or carefully cutting with a knife, then combine them with the biscuits. Halve any large pieces of dried fruit and chop or snap sweets into smaller pieces, then add these to the bowl.
• Melt 300g of the chocolate, the butter and the golden syrup carefully in a pan set over a low heat, stirring occasionally, then pour this over the biscuit and nut mixture and mix together so the chocolate covers everything.
• Tip the mixture into the tin, then level the top - it doesn't need to be completely smooth. Melt the remaining chocolate in the microwave in short blasts, or in a heatproof bowl over a small pan of simmering water, then drizzle this over the top and sprinkle with the decorations. Chill for at least 3 hrs or overnight before cutting into squares. Will keep in the fridge for three to four days.

Steps:

• Butter a 20 x 5cm deep square baking tray and line with baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir occasionally until fully melted and smooth.
• Mix the custard creams, pistachios, dried cherries and marshmallows into the melted chocolate mixture, reserving a little of each to decorate later, until evenly coated. Tip the rocky road mixture into the prepared tray, smooth the surface with the back of a wooden spoon, then poke the reserved ingredients and jazzies into the top and scatter with the sprinkles. Chill in the fridge for at least 2 hrs until firm, or overnight.
• Run a sharp kitchen knife under a hot tap, wipe dry, then cut the rocky road into 16 squares. Will keep in an airtight container for up to two weeks.

Steps:

• Place the dark and milk chocolate pieces into a heavy-based pan. Add the butter and golden syrup and cook over a low heat to melt and combine.
• Place the amaretti biscuits into a freezer bag and bash with a rolling pin to make crumbs of various sizes.
• Place the Brazil nuts into another freezer bag and bash in the same way.
• Take the pan of melted chocolate mixture off the heat and add the crushed biscuits and nuts.
• Add the glacé cherries and mini marshmallows. Fold the mixture carefully to coat all of the solid ingredients with the syrupy chocolate mixture.
• Pour the mixture into a 25cm/10in x 30cm/12in greased and lined baking tray (Swiss roll pan) and smooth the surface as much as possible (although it will look bumpy).
• Refrigerate for two hours, or until firm enough to cut. Dust with icing sugar, then sprinkle with edible glitter if you wish.
• Remove the block of rocky road from the tray and cut into 24 rectangles.

Steps:

• Create a large cone shape out of a large piece of cardboard, and tape together, line with baking paper so that it doesn't stick to cardboard. Make sure the small cone end is secure so that no mixture can escape.
• Melt milk chocolate in the microwave, 1 minute to 30 seconds at a time until smooth and lump free.
• Add chopped marshmallows (pink & white) and chopped turkish delight, and peanuts.
• Mix together well and pour into the cone shape, and pack it down.
• Put the cone upside down, with cone tip down, into a large vase and allow to set overnight.
• Remove cardboard and baking paper and place upright on a platter.
• Melt the dark chocolate and ice the cone. Allow to set.
• Melt the white chocolate and drizzle from the top down.
• Place an angel or star shape on top and wrap christmas tinsel around the tree.
• Chop to serve! Lovely flavour if you add liquor or essence.