It may be rocky road by name, but this dessert is one smooth way to cap off your evening of entertaining. A favourite among multiple generations, this Australian classic offers a tantalising array of textures for your palate.
Ingredients
- 540g dark chocolate
- 360g milk chocolate
- 16-20 pieces of Large marshmallow squares (optional to use 1/2 packet store bought)
- 150g salted and roasted peanuts, extra to garnish
- 100g unsalted pistachios, extra to garnish
- 120g dried cranberries
- Rose petals, to garnish
Method
In medium saucepan on induction cooktop, melt dark and milk chocolate on level 1.
Spray a 30cm (l) x 20.5cm (w) x 3cm (h) baking tin with non stick baking paper.
When melted, added in remaining ingredients, mix to combine and pour into lined tin.
Garnish with rose petals and place in fridge for 4 hrs or until firm to touch. Slice and Enjoy!
Recipe presented by Chloe Skipp, National Culinary Manager, Winning Appliances. Featuring NEFF, Siemens, Bosch, and Gaggenau.
