Makes 30 little pieces |  Prep 25 minutes  |  Cook 4 hours

This rocky road is as pretty as it is tasty. I had fun decorating mine with sprinkles that I found at Spotlight and rose petals from my garden that I dried especially for the occasion. I thought the colours worked so beautifully together. Have some fun and get creative when decorating yours!

 

INGREDIENTS

400 g dark chocolate (I used one block of 50% cocoa and another of 70%), broken into pieces

150 g butter

4 tbsp maple syrup

300 g rose-flavoured Turkish delight, chopped

200 g Mint Slice biscuits, roughly chopped

2 cups coconut thread (desiccated would be
fine also)

icing sugar to dust

sprinkles to decorate

rose petals to decorate

 

METHOD

Line a slice tin with baking paper. Over a double-boiler (I sat a large metal bowl in my steamer, on top of a saucepan of water) melt the chocolate, butter and maple syrup together, stirring until smooth. Mix the Turkish delight, chopped Mint Slice biscuits and coconut thread together (you can reserve some to use to decorate the top of the rocky road if desired) then pour over the chocolate mixture and mix well before spooning out into the slice tin. Press into the tin using the back of a spoon and smooth out before putting into the fridge for 4 hours or overnight to set. Once set dust with icing sugar and decorate with sprinkles and rose petals, then cut into pieces. Store in an airtight container.