Lucy Aylmer takes us through her luxurious recipe for rocky road
The joys of a rocky road are not to be understated; the simple and crunchy satisfaction one gets from biting into these pieces of heaven are insurmountable. Staggeringly easy to make and invaluable beyond any price, this is the only rocky road recipe that I follow. The internet is littered with such recipes from vegan alternatives to ones that involve copious amounts of golden syrup, but the Leiths rocky road recipe is my trusted favourite.
100g plain chocolate
1tbsp cocoa powder
50g unsalted butter
200g ginger nut biscuits (although I tend to use digestive biscuits instead
Melt the butter, chocolate and syrup in a pan over a low heat. Be sure to keep an eye on the mixture to ensure the chocolate doesn’t burn.
Gradually crumble the biscuits into the melted mixture and combine evenly. Place in the fridge to set for two hours.
Turn out from the tin and cut into squares.
If you fancy an alternative twist on the conventional rocky road, I recommend following the Ottolenghi simple recipe book which favours mint chocolate over plain, and a finely balanced ratio between biscuits and pistachio nuts in order to accommodate a sharper flavour and softer crunch.
