Ginger and Dark Chocolate Rocky Road

I haven’t posted anything for a little while, because everything suddenly got very very busy! I’ve been making cakes and treats for everyone else recently, experimenting with frosting and sponge recipes, so the other day I wanted something simple…but awesome.

What better than a good old fashioned traybake! And the best no-bake traybake around? Of course it’s Rocky Road. It’s a classic sweet treat, so easy to make and perfect if you don’t have time to faff around with complicated recipes or decorations.

I wanted to give Rocky Road a little oomph and give it a little sophisticated touch. So, I decided on ginger. I know it’s not everyone’s cup of tea – some can only just go for a gingerbread house at Christmas – but I adore it and feel it is an all year round flavour! The fieriness of the ginger just offsets the sweetness of the chocolate perfectly and ginger nuts give it way more of a crunch than a regular digestive or rich tea.

The key to this recipe? Crystalised ginger. You can buy it in jars in most supermarkets. It is a delightful moment when you get a little chunk of ginger in your bite as it is a much more intense flavour than the ginger nut biscuits.

Recipe

Ingredients

130g Butter
4 Tbsp Golden Syrup
300g Dark Chocolate
100/150g Ginger Nut Biscuits
100g Mini Marshmallows
50g Roughly Chopped Hazelnuts

Method

Melt butter, syrup and chocolate in a saucepan on a low heat until smooth.
Double bag the ginger nut biscuits in freezer bags and crush with a rolling pin. Make sure you leave a few bigger chunks in there, you don’t want ginger nut dust!
Pour in the chocolate mix to the biscuit and mix well, allowing it to cool slightly.
When slightly cooler, add the marshmallows and hazelnuts and combine. Don’t overmix as you won’t end up with sections of marshmallow! Make sure you keep a handful back for sprinkling.
Pour into a greased and floured/lined 8inch square tin. spread out evenly and sprinkle the leftover marshmallow on top.
Set in the fridge. Once set, carefully turn out onto a chopping board. Heat a knife using boiling water, and cut evenly however big you want your pieces to be!