Put a twist on this confectionary classic - there's also a white chocolate option.
- 250 g medjool dates, chopped
- 3 tsp vanilla extract
- 100 ml freshly brewed strong coffee
- 2 tbsp Frangelico or hazelnut liqueur
- 375 g white chocolate melts, melted
- 200 g white marshmallows, sliced
- 100 g candied orange (see Note), chopped
- 100 g slivered almonds
- 400 g dark chocolate, melted
- julienned orange rind, to decorate
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cook dates, vanilla and coffee in a saucepan over medium heat for 8 minutes or until dates are softened and liquid is absorbed. Stir in Frangelico. Cool.
Line base and sides of a 20 cm square cake pan. Drizzle one-third of the melted white chocolate over base of pan, then scatter with dates, marshmallows, candied orange and almonds.
Drizzle with remaining white and dark chocolate and top with orange rind to decorate. Refrigerate for 2 hours to set. Cut into 25 pieces. Store, refrigerated for up to 2 weeks.
• From selected delis.
Rocky road white Christmas
Soak 250 g mixed chopped glacé and candied fruits in 60 ml brandy. Continue rocky road recipe above from Step 2, substituting glacé fruits for the dates, 35 g shredded coconut for the candied orange and using white chocolate only.
As seen in Feast Magazine, Issue 17, pg59.
Photography, styling and food preparation by China Squirrel.