Truffle-like chocolate studded with pistachios, almonds, dried mango, crystallised ginger, Turkish delight, mini marshmallows and spiced shortbread biscuits. Dried rose petals top the Rocky Road off beautifully.
Cuisine: American, Indian
Keyword: chocolate, marshmallows, rocky road
40gtoasted pistachiosplus more for sprinkling on top
20gtoasted flaked almonds
20gdried mangocut into 2cm pieces
20gcrystallised gingercut into 2cm pieces
60ggelatine-free mini marshmallows
2tspdried rose petals
In a freezer-safe container, freeze the Turkish delight pieces and mini marshmallows. This will help them keep their shape for pretty slices.
Place the chocolate, golden syrup and butter in a glass bowl over a pan of simmering water. Give it a gentle stir every 5 minutes until melted and well combined. Set aside and allow to cool slightly.
Add the crushed Nankhatai, Turkish delight, nuts, dried mango, crystallised ginger and mini marshmallows. Combine to coat.
Spread the mixture into a 9” x 6” brownie tin lined with greaseproof paper. Flatten the top and scatter with extra pistachios and dried rose petals.
Cover and allow to set in the fridge for 6-8 hours.
Slice however you like and serve with masala coffee.