Ginger & Almond Rocky Road

A grown up twist on classic rocky road, packed with toasted almonds, crunchy biscuit and stem ginger.

  • 300g dark chocolate (70% cocoa) broken into pieces
  • 3 tbsp golden syrup
  • 125g unsalted butter
  • 200g ginger nut biscuits
  • 100g almonds, toasted
  • 2 pieces preserved stem ginger, chopped
  • 1 tsp preserved ginger syrup (from the jar)
  • 100g mini marshmallows
  • 2 tbsp icing sugar

Follow these steps

  • Line a 20cm square cake tin with baking parchment.
  • Place the dark chocolate pieces, golden syrup & butter in a heatproof bowl. Place over a pan of barely simmering water and stir until melted together. (Take care not to let the bowl touch the water)
  • Weigh out 125g of the melted mixture into a separate bowl, leave to one side.
  • Place the ginger nut biscuits in a plastic bag and bash with a rolling pin to form a mix of crumbs and small chunks. Tip into the larger of the two chocolate mixture bowls, along with the almonds, chopped stem ginger, stem ginger syrup and marshmallows - stir well to combine. Tip into the prepared tin and level the top. Pour over the remaining chocolate mix and spread over evenly.
  • Place in the fridge for at least two hours to set completely. Remove from the tin and cut into 16 squares, dust with icing sugar before serving.
  • Makes 16 squares.
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