Rocky Road with Goji Berries and Nuts
Photography by Kelly Gibney.
A colourful array of nuts and dried fruit make for a slightly more wholesome version of a traditional Rocky Road.
INGREDIENTS
500 grams dark chocolate, chopped roughly
¾ cup goji berries
¾ cup each pecans, pistachio nuts and coconut chips
1 cup puffed rice (you could also use puffed millet)
To garnish
freeze-dried fruit (I used raspberries and mandarins), optional
METHOD
Line a 23cm-square cake tin with baking paper.
Put the chocolate in a large heatproof bowl. Sit the bowl on top of a saucepan of simmering water, ensuring the base of the bowl doesn’t touch the water. Heat until the chocolate is melted and whisk until smooth. Stir through the remaining ingredients.
Press the mixture firmly into the tin. Sprinkle with freeze-dried fruit, if using. Place in the fridge to set for 2 hours.
Use a hot knife to cut into pieces. Rocky Road will last for 3 weeks in an airtight container.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!