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 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!