Every year I plan to make edible goodies to give as gifts for Christmas. And evey year as December comes around I find myself feeling royally buggered and not at all interested in spending time in the kitchen. With Christmas shopping, functions every weekend and trying to wrap things up at work before I leave for a holiday in Sweden... (yes Sweden!) let's just say I haven't been feeling it this year.
I had however promised a friend I'd make some treats for her party. Inspired by Lyndey Milan's fabulous White Rocky Road recipe I thought I'd whip up a quick batch before the party.
Although these took a bit longer to make than planned, they are utterly delicious.
And since I'm heading off to a white Christmas in just a few days time, here's my take on White Chocolate Rocky Road.
WHITE CHOCOLATE ROCKY ROAD
600g white chocolate, chopped
120g marshmallows chopped
420g rose flavoured Turkish delight, chopped coarsely
1 cup flaked coconut, toasted
1 cup (140g) shelled pistachios, lightly toasted
1/2 cup pomegranate flavoured, dried cranberries
Silver cachous balls, to serve
1. Place 20-30 cupcake wrappers of your choice on a tray or oven tray.
2. Toast coconut on the stovetop in a pan and then pistachios. Leave to cool on a plate.
3. Chop marshmallows and Turkish delight into smallish bits.
4. Combine marshmallows, Turkish delight, coconut, pistachios and cranberries in a large bowl.
5. Melt the white chocolate in the microwave in 20-30 second burst stirring in-between.
6. Pour white chocolate into the dry ingredients and stir quickly until evenly coated. Time is of the essence my friend, so don't be slow or it will start clumping together as it sets.
7. Dollop 1-2 heaped tablespoons into each cupcake wrapper and decorate with silver cachous for a festive touch. These can also be dolloped straight onto baking paper if you like them smaller.
8. Leave to cool in the fridge for a few hours.
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