Ginger & Almond Rocky Road

, from Issue #55. August, 2015
Photography by Sarah Tuck.
Ginger & Almond Rocky Road

This grown-up version of a childhood favourite is simple to make and a hit with kids of all ages – equally perfect with an espresso or a tall glass of milk.


500 grams dark chocolate, chopped roughly
1 cup roughly chopped white marshmallows
¾ cup roughly chopped whole roasted almonds
½ cup roughly chopped crystallised ginger

21cm x 18cm baking tin (or equivalent), greased and lined 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.

Add the marshmallows, almonds and ginger and stir to combine.

Pour into the baking tin and refrigerate for at least 6 hours until set. Cut into bars or squares to serve.