Rocky Road

Method

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1. Line a 20 cm square tin with parchment paper.

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2. Melt the chocolate and butter together in a large heatproof bowl set over a pan of barely simmering water, stirring, until smooth. Take the bowl off the heat and cool for 5 minutes.

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3. Stir in the biscuits, marshmallows, cherries and hazelnuts until every piece is coated.

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4. Tip into the tin and press down gently to level, leaving it rough rather than smooth.

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5. Chill for at least 2 hours until firm.

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6. Lift out with the paper, dust with icing sugar and cut into 16 squares with a hot knife.

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Chef’s Tips

• Cool the chocolate a little before the marshmallows go in or they melt.
• Leave the chunks big and the top rough. That is the point.
• Cut it with a hot knife so the chocolate does not shatter.

Pairing Suggestions

• A cup of tea
• A glass of milk
• Vanilla ice cream

Storage & Reheating

Keep in the refrigerator up to 2 weeks. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.