I do love Nigella and have seen the Forever Nigella banner before, but never really looked into it. When Laura, from the blog Laura Loves Cakes, said she was hosting this months Forever Nigella I knew I was going to tag along! That and I always reach for my Nigella books this time of year. Her recipes are indulgent and comforting exactly what you need in the winter!
I choose Christmas Rocky Road off of Nigella’s website and it says it can also be found in Nigella Christmas. I made a few changes to suit what was already in my cupboard - I used 200g for both dark and milk chocolate where the original recipe it’s split 250 dark/150 milk. Also my glace cherries were not red, just plain. I do realize that by using plain glace cherries it kind of misses the point. You would choose red ones because red is one of the colors associated with Christmas and they would stand out once the bars were all cut up! I also choose to opt out of edible glitter, even though I have some. It’s not my favorite thing, edible glitter. I don’t really have a reason - I just don’t like it.
I wrapped mine up in a festive holiday bag and gave it to our dentist office. :0) Might be a weird gift to people who make a living out of keeping teeth clean, but my eldest has a couple cavities (I know, I know!) and they have taken great care of her there. I just wanted them to know they are appreciated! That doesn't mean I didn't try the end pieces when cutting it up! It was gorgeous! I love the amaretti biscuits in there! Think I might need to make another batch sooner rather then later! And I'm not sure I will share!! Enjoy!!
Christmas Rocky Road:
200g dark chocolate
200g milk chocolate
175g butter, soft
4 tbsp golden syrup
200g amaretti biscuits, smashed
200g brazil nuts, shelled and bashed
150g glace cherries, red
125g mini marshmallows, save the leftovers for hot chocolate
1 tbsp icing sugar
sprinkling of edible glitter, optional
- Break up both the dark and milk chocolate, then with the butter and golden syrup, melt in a heavy-based pan over a gentle heat. Once melted take off the heat.
- Add smashed amaretti biscuits, bashed brazil nuts, glace cherries (I used regular ones as that’s what was in my cupboard), and mini marshmallows to the melted chocolate and carefully coat.
- Pour the mixture into any tray or tin you have - It all depends on how fat or thin you want them. I used my 9x9 silicone pan and Nigella uses a 236mm x 296mm foil tin. On another note if you don’t use silicone or a foil tray line your tin with clingfilm or foil for easy release - Smooth as best you can.
- Refrigerate until firm, about 1 ½ to 2 hours.
- Remove the block of Rocky Road from the tin and sprinkle with the icing sugar and edible glitter if using.
- Cut into any size squares you want! Visit the link below to Nigella’s site for how to make about 24 even squares and for make-ahead tips! :0)
|I used a little more then 1 tbsp icing sugar....hahaha!|
Thank you to Laura @lauralovescakes for hosting find her site here!
Thank you to Maison Cupcake founder of Forever Nigella blog hop!
Nigella’s official site