A recipe for Rocky Road with milk chocolate, Dumle (chocolate-covered soft toffees), juleskum (Danish Christmas marshmallow sweets) and peanuts.
This is by far my favourite combination — it really is so good.
I have topped my rocky road with freeze-dried raspberries, among other things; they lend a lovely, light tartness to the chocolate.
I have also topped it with small chocolate balls from Special Moments, which add a pleasant crunch on top.
Rocky Road Christmas chocolate
Rocky Road is so easy to make, and it simply tastes wonderful.
Use a good chocolate for mixing the filling into; it naturally makes a big difference to the flavour.
It takes no time at all to throw together a batch of Rocky Road, and you can use exactly the fillings you prefer.
It is a delicious chocolate treat for the Christmas table, and it is a must once the juleskum are back on the shelves.
If you prefer dark chocolate, you can of course use that instead; I would recommend around 55%.
Rocky Road with Dumle
Ingredients
- 300 g milk chocolate
- 120 g Dumle chocolate-covered soft toffees
- 100 g juleskum Danish Christmas marshmallow sweets
- 80 g salted peanuts
Topping – I used the following
- Freeze-dried raspberries
- Chocolate balls
- Edible gold glitter
Method
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (bain-marie).
- Snip the juleskum into smaller pieces with scissors, and halve the Dumle toffees.
- Add the juleskum, peanuts and Dumle to the chocolate, and stir well until everything is evenly coated.
- Pour the chocolate into a tin lined with baking parchment, about 18×22 cm or 16×24 cm, or similar.
- Smooth it out lightly, and top with freeze-dried raspberries and, if you like, chocolate balls and glitter.
- Chill in the fridge for at least an hour, or until set.
- Store your rocky road in the fridge, and take it out 15-20 minutes before serving.
Nutrition
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