Rocky Road
Photography by Olivia Galletly.
A twist on the much-loved classic, this rocky road uses chewy macaroon biscuits, turkish delight, crushed meringue and any leftover easter eggs.
Makes: 25 squares
INGREDIENTS
500 grams dark chocolate, chopped (50% cocoa)
½ cup shelled pistachios
½ cup coconut threads
200 gram packet macaroon biscuits, roughly chopped
1 cup turkish delight, roughly chopped
½ cup loosely crushed meringues
½ cup small chocolate eggs, halved or quartered
EQUIPMENT: Line the base and sides of a 20-23cm square tin with baking paper.
METHOD
Melt the chocolate in a bowl over a pot of simmering water. Remove from the heat and set aside.
In a bowl, combine the remaining ingredients, and reserve a little of each for on top. Once the melted chocolate has cooled to room temperature, add to the bowl and stir to combine.
Pour the rocky road mixture into the tin. Scatter over the reserved ingredients and chill for 3 hours or until completely solid.
Use a sharp knife to cut the rocky road into small squares.
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Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!