Prep time: 10 mins, plus 1 hr chilling time | Cooking: 15 minutes | Serves: 4
Are you ready for the ultimate rocky road recipe – with a spicy twist? Perfect, because these chilli rocky road beauties are far too delicious for their own good.
The high cocoa content of the chocolate keeps them from being too sickly, and the Chilli Jam gives background warmth without packing a punch. Of course, to make your ultimate rocky roads even hotter, just add a little more chilli!
To make your Ultimate Rock Road
50g shelled pistachios
250g 70% dark chocolate
50g dried apricots
50g dried cherries
2 tablespoons pumpkin seeds
2 tablespoons Hawkshead Relish Chilli Jam
Pinch of sea salt
Preheat the oven to 180°c. Lightly grease and line an 8 by 20cm loaf tin with non-stick greaseproof paper.
Scatter the nuts on a baking tray and cook until golden for 6 minutes, then allow to cool.
Gently melt the chocolate over a pan of boiling water. Allow to cool slightly before folding in all the remaining ingredients except the sea salt, including the nuts, and mix thoroughly.
If you are using mini marshmallows they can go straight in, but chop large ones up beforehand.
Pour your ultimate rocky road mix into the loaf tin, press down into the corners then sprinkle with sea salt.
Leave to set in the fridge for at least 1 hour, then cut into squares or fingers as you prefer.
Serve with a big smile and wearing trousers with an expandable waistline!
More brilliant recipes and 10% off
This Ultimate Rocky Road Recipe is just one of the delicious recipes in Embellish with Relish – a new 160-page cookbook is written by Maria Whitehead, co-creator of Hawkshead Relish preserves, chutneys and relishes.
Embellish with Relish launches is available to purchase from Amazon, Waterstones and online from www.mezepublishing.co.uk.
If you fancy getting a copy, you can save 10% with an Weekend Candy exclusive! Simply use the code: Candy10 at the Meze Publishing checkout.
James B on 2019-10-08 10:50:26