Better chocoLATE than never! Ginger Rocky Road and Candy Cane Rocky Road

Posted by Dani (@dani_sunario), Melbourne.

Day three and four of our festive madness comes in the form of a combined post. How about I give you two recipes in one that can be made in less than 20 minutes AND could also double as super tasty last minute I-really-wanted-to-get-you-somethin’-nice-but-I-ran-out-of-time-so-here-is-something-homemade-that-shows-i’ve-been-thoughtful gifts? Better chocoLATE than never, right? Ok, cool – Christmas, I got you good. Let’s dance.

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*I have to warn you at this point that I am still on a pfeffernüsse rampage. I can’t help it, I’m addicted now, and Christmas can’t stop me.

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The first of these delicious treats is an adult take on your classic Rocky Road – a gingery concoction that replaces the usual sugary-sweet cherries and marshmallows with cranberries and pfeffernüsse. It isn’t as sweet as you would expect, and it looks so Christmassy with the colours of the pistachio and cranberry.

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Ginger Rocky Road with Pistachio, Cranberries, and Pfeffernüsse

350g dark chocolate, melted
10 pfeffernüsse biscuits, quartered
100g pistachios
70g cranberries
70g crystallised ginger, chopped roughly
6 white marshmallows, torn roughly

Melt dark chocolate in a double boiler (I just use a large bowl over a pot of simmering water) or a microwave, and leave to cool slightly.

Dry toast the pistachios in a pan on low heat, and leave to cool before lightly pounding in a mortar and pestle.

Combine all remaining ingredients in a bowl with the pistachios, and stir in melted dark chocolate until coated. Pour the mixture onto a tray lined with baking paper and set in the refrigerator overnight, or until firm.

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There is nothing that speaks of Christmas more than Candy Canes. Ok, so maybe extreme consumerism does, but let’s keep this post lighthearted please.

This is the more kid-friendly version of our Christmas twist on rocky road. You could probably even substitute the dark chocolate for milk chocolate, or even white chocolate, but I really like the bitterness combined with all of that super-sweet sugary goodness. I used an assortment of about 15 mini mint, strawberry, and apple candy canes for the colour.

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Candy Cane Rocky Road

350g dark chocolate, melted as above
candy canes
100g glace cherries
15 marshmallows, torn roughly
100g unsalted peanuts, toasted as above

Combine all ingredients in a bowl, reserving some candy canes to sprinkle on top of the rocky road.

Pour the mixture onto a tray lined with baking paper, top with reserved candy canes, and set in the refrigerator overnight or until firm.

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Divide portions of rocky road into cupcake lines, or separate with wrapping paper and wrap in cellophane or place it in a tall, narrow jar for gifting.

Published by ataleoftwobougies

A cross country food review and recipe blog, following a trail of crumbs from Melbourne to Perth. Find us at:

One thought on “Better chocoLATE than never! Ginger Rocky Road and Candy Cane Rocky Road

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