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.
*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.
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.
Ginger Rocky Road with Pistachio, Cranberries, and Pfeffernüsse
350g dark chocolate, melted
10 pfeffernüsse biscuits, quartered
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.
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.
Candy Cane Rocky Road
350g dark chocolate, melted as above
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.
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.