CHOCOLATE ROCKY ROAD (12 chunky pieces)
What you will need:
  • 8 oz bars good-quality bittersweet chocolate (70% cocoa solids)
  • ½ fresh red chile, seeded and diced
  • Heaping 1 cup mixed unsalted nuts, such as almonds, hazelnuts, pistachios, or pecans
  • 1 Tbsp sunflower or pumpkin seeds
  • ¾ cup mixed dried fruit, such as golden raisins, dried mango, dried sour cherries, or cranberries, larger its chopped
  1. Preheat your oven to 400 F. Smash up the chocolate and melt it in a heatproof glass bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Once the chocolate is smooth and melted, remove the bowl from the heat and put to one side
  2. Put the chile on a sheet pan with the mixed nuts and the seeds. Place in the hot oven for 5 minutes, until the nuts are toasted and shiny. Leave to coo for a few minutes, then roughly chop everything together on a board and mix with the dried fruit in a bowl
  3. Put a larger handful of this fruit and nut mixture to one side, and tip the rest into the bowl of chocolate. Stir well until everything is completely coated. Line a baking tray with a piece of parchment or waxed paper and spoon the chocolate mixture onto it, using the back of a spoon to smooth it out to the sides. Sprinkle the reserved fruit and nuts evenly over the top, and leave in a cool place or in the refrigerator for 3o minutes to set
  4. Once the rocky road has set, smash it up into bite-size or larger pieces and pike up on a serving plate.
Recipe by What To Cook Today at