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Rocky road wreath
Serves: 16
Prep time: 30 minsTotal time: 
Recipe photograph by Toby Scott
Rocky road wreath
Everyone’s favourite chocolatey treat gets a Christmassy makeover with the addition of amaretti biscuits, almonds and sour cherries. A great standby sweet something to have in the fridge for unexpected visitors
Serves: 16
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
419Kcal
Fat
24gr
Saturates
12gr
Carbs
43gr
Sugars
37gr
Fibre
2gr
Protein
6gr
Salt
0.3gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- flavourless oil, to grease
- 300g dark chocolate (70% cocoa solids)
- 200g milk chocolate, plus extra (optional) to serve
- 150g salted butter, diced
- 90g golden syrup
- 150g crisp amaretti biscuits
- 100g blanched almonds
- 150g dried sour cherries
- 150g mini white marshmallows
- 75g white chocolate
- edible gold star sprinkles
Step by step
Get ahead
Make up to 2 days ahead and leave in the fridge. Leftovers can be stored in an airtight container in the fridge for up to a week.
- Grease and line the base and sides of a 23cm diameter cake tin with baking paper. Brush the outside of a cleaned tin can with a little oil and place this centrally (or simply use a 23cm ring pan if you have one).
- Roughly chop the dark and milk chocolate and put together in a large heatproof bowl with the butter and golden syrup. Sit over a pan of gently simmering water and allow to melt, stirring occasionally, until smooth and combined; cool.
- Break the amaretti biscuits into small chunks and put in a large bowl with the almonds, sour cherries and marshmallows. Pour in the melted chocolate mixture and stir until well combined.
- Spoon into the prepared tin, pressing the mixture down and holding the tin can in place while you do so. Cover and chill for at least an hour, or until firm. Remove from the fridge to sit at room temperature while you continue.
- Roughly chop the white chocolate and place in a heatproof bowl over a pan of gently simmering water. Allow to melt gently without stirring. Once almost completely melted, remove from the heat and stir to combine.
- Ease the tin can out from the centre of the rocky road (you may need to run a small sharp knife around it) before lifting the rocky road out of the cake tin and placing on a serving board or plate. Pipe or drizzle the white chocolate back and forth over the wreath. Scatter with gold star sprinkles and decorate with milk chocolate shavings, if you like.