Boozy Triple Chocolate Rocky Road
I’ve always been a sucker or Baileys, especially at Christmas. For me it’s simply not Christmas unless I’ve watched a terrible festive movie with a big glass of Baileys over ice in hand.
When I saw Aldi had launched a white chocolate liqueur, I knew straight away that it was something I needed in my Christmas 2020 repertoire. So off to Aldi I went and after a few sips of the super creamy stuff (think the inside of a Milky Way bar) I was thinking about what festive treats I could make. You could easily use Baileys or any other creme liqueur for this - it’s up to you! I’ve been craving rocky road for some time so I thought I’d create a version using some of my favourite treats and a hint of white chocolate liqueur.
This triple chocolate version requires no baking and includes milk, dark and white chocolate alongside some of my favourite treats.. It’s a super easy recipe and you can play with the ingredients to your liking as long as you keen the ratios of chocolate Vs other ingredients the same.
These are perfect for gifting to others over the festive period, or any other time of the year - who doesn’t love a chocolate gift when they’re feeling a little down? I use little paper bags tied up with festive string.
INGREDIENTS
Makes 16 generous chunks but I like to cut into smaller pieces. These keep for a week or so in the fridge.
For the Rocky Road:
250g Milk Chocolate
250g Dark Chocolate
140g Unsalted Butter
140ml Aldi White Chocolate Liqueur
Roughly 100g Milky Bars (or any other chocolate bar you love) cut into chunks
200g Malted Biscuits (Shortbread or Digestives are good too)
180g Mini Marshmallows
120g Toasted Hazelnuts
For the topping:
200g White Chocolate
100g Dark Chocolate
Optional Sprinkles/Gold Dust
Line a 20cm square tin with baking paper and set aside.
In a large bowl add the nuts, marshmallows, biscuits broken into chunks and chunks of milky bar and stir together. Pour over the white chocolate liqueur and give it a good mix up.
Slowly melt together the chocolate and butter until you have a glossy chocolaty mixture. I like to do it in a bowl over some gently simmering water.
Once melted, pour the chocolate into your boozy mixture and stir until the chocolate is covering everything.
Pour the mixture into your prepared tin and spread it out so it’s pushed into the corners and has a flat top. Pop it in the fridge for a few hours until it’s set.
Melt the white chocolate and then pour over rocky road. Then, melt the dark chocolate and use a spoon to dollop onto the white chocolate so there’s dark chocolate puddles in the gorgeous white chocolate. Then, using the handle of a teaspoon swirl the dark chocolate into the white creating beautiful swirls on the top. If you love sprinkles, now’s the time to add them so they can adhere to the chocolate.. Then pop into the fridge for a few more hours to set.
If you’re using gold dust or edible glitter wait until the chocolate has set before dusting on top. When cutting, take it out of the fridge for an hour or so so you can easily cut without cracking the chocolate topping.