I have always wanted to be that person that made wonderful treats for Christmas, but never managed to – until last years white chocolate rocky road! It went down so well, I’ll no doubt try it again next christmas. The secret is the freeze dried raspberry powder, it imparts a lovely intense tartness to the sweet. I’ve also made it with freeze dried passionfruit powder as well and that worked equally well.
After all, who wouldn’t love white chocolate rocky road, with an extra punch of tart fruit flavour, and at Christmas time when we all have a free pass on eating healthily! Unless of course you’d like to practice making this a few times before Christmas anyway – go ahead, you know you want to!
Here’s the recipe from dish.co.nz
250 grams white chocolate, cubed
½ cup marshmallows, quartered
½ cup toasted coconut chips
40 grams roasted pistachios
40 grams roasted macadamia nuts
30 grams dried strawberries
20 grams dried cranberries
30 grams raspberry liquorice
1 handful of freeze dried raspberries or 2-3 tbsp of freeze dried raspberry powder
20 cm square tin, lined with baking paper
Bring a pot of water to a simmer. Place the white chocolate in a heat-proof bowl and place over the simmering water, make sure the base of the bowl doesn’t touch the boiling water. Stir the chocolate until it has completely melted and remove from heat.
Roughly chop the nuts, dried fruit and liquorice and add to a bowl with the coconut chips and marshmallows.
Once the white chocolate has completely cooled, add in ¾ of the bowl of marshmallows, nuts, dried fruit, coconut and liquorice and combine.
Press the rocky road into the square tin and sprinkle over remaining fruit/nut/marshmallow mix. Sprinkle the raspberry powder over the top
Refrigerate for an hour before cutting into squares, then sit back and enjoy your new found popularity.