Thought I’d share this fabulous recipe for a luxury Dark Chocolate and Pistachio Rocky Road with you. It tastes wonderful and is sooo easy to make!
What you need:
200g unsalted butter
300g plain chocolate – 70% cocoa solids
6 tbps golden syrup
290g Rich Tea biscuits, broken into small pieces
75g peeled pistachio nuts, chopped
150g peeled hazelnuts, chopped
90g small pink and white marshmallows
What to do:
Line a 20cm square tin with greaseproof paper.
Melt butter, chocolate and golden syrup on a very low heat in a pan.
Stir until smooth and allow to cool.
In a large bowl mix the broken biscuits with the chopped nuts and marshmallows.
Pour over the chocolate mixture and stir well.
Pour the mix into the cake tin, pressing it down slightly.
Chill in the fridge for a few hours until set. Then cut into about 20 pieces. It’s very rich!
This will last in the fridge for a week. (Ha ha ha. No it won’t.)
Enjoy! C : ) xx