Tom Cenci’s crunchy treat made with festive fruit, nuts and ginger nut cookies.
Filled with crystallized ginger, cranberries and mixed nuts then scented with a hint of rose, this is a perfect way to indulge yourself with something a little different this Christmas.
Makes 15 slices
600g dark chocolate
150g unsalted butter
50g dried cranberries
50g rose Turkish delight
100g crisp ginger cookies
50g crystallized ginger
40g toasted pistachios
20g toasted hazelnuts
1 tsp ground ginger
1 tsp mixed spice
A few drops of rose essence
2 tsp dried rose petals
Melt the chocolate and butter in a bowl over a pan of simmering water. Stir often so it can melt evenly.
Cut the Turkish delight into smaller pieces and crush the ginger nut biscuits then mix together with all the dried ingredients.
Once the chocolate and butter has melted, pour it over the dried ingredients, add the rose essence, and mix all together until everything has been coated in the chocolate
Line a 30cm x 20 cm baking dish with parchment paper, pour in the rocky road mix and spread out evenly with a spatula
Allow to set in the fridge for at least 4 hours then take the rocky road out of the dish and cut into squares