Dark mango and ginger rocky road
A classic treat revamped, this rocky road is packed with fruity mango and fiery ginger. It has an amazing truffle-like texture and is great for making in batches and gifting at Diwali time.
Ingredients
- 300²µ/10½´Ç³ú dark chocolate, roughly chopped into small pieces
- 70g/2½oz unsalted butter, plus extra for greasing
- 1½ tbsp golden syrup
- ¼ tsp sea salt flakes
- 100²µ/3½´Ç³ú ginger biscuits, broken into chunks
- 50²µ/1¾´Ç³ú dried mango, cut into 2cm/¾in pieces
- 50²µ/1¾´Ç³ú crystallised ginger, cut into 2cm/¾in pieces
- 60²µ/2¼´Ç³ú marshmallows, cut in half if very large
Method
Grease and line a 20cm/8in square baking tin with baking paper. Leave a slight overhang at the sides of the tin so it can be lifted out easily later.
Melt the chocolate, butter, golden syrup and salt in a large saucepan over a low heat. Stir gently until everything is melted and well incorporated. Alternatively, place in a microwave-safe bowl and microwave in 30-second bursts, mixing between each burst until everything has melted. Add the biscuits, mango, ginger and marshmallows to the chocolate mixture. Stir well to combine.
Transfer the mixture to the tin, level the surface and spread out to the corners. Chill in the fridge for 2–3 hours, or until set. Lift the rocky road out of the tin using the overhanging baking paper and cut into squares using a sharp knife.
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