|Festive Rocky Road|
Calories are essential.
You're on the home straight. The final push. You need to keep your energy (and spirits) up.
Whether you're partying hard, wrapping a mountain of presents, ferrying children from party to performance or staying up half the night, bleary-eyed, with gin in hand, trying to create a nativity costume (with the stars falling off as quickly as you can stick them on), you need sustenance. This is no time for self sacrifice.
These little morsels of rocky road are easy to eat. Too easy perhaps. Blink and you've demolished four. So make them, give half away as festive gifts (another job ticked off that mother of all lists) and let yourself loose on the rest.
And if you are worried about that calorie thing, then take the advice of Mum's work colleague: break a piece in half, shake out the calories and get eating.
|Maraschino, Amaretto & Almond Rocky Road|
Makes 64 bite-sized pieces
200g Green & Blacks 70% dark chocolate
100g Green & Blacks milk chocolate
100g good unsalted butter
3 tbsp condensed milk
pinch maldon salt
2 tbsp amaretto liqueur (optional)
zest 1 orange, finely grated
100g Luxardo maraschino cherries (drained weight)
50g blanched almonds, toasted and roughly chopped
150g amaretti biscuits
Grease and line a 20cm square, loose-bottomed baking tin.
Break up the chocolate and put it into a large heat proof bowl with the butter. Place the bowl over a pan of simmering water (taking care to make sure that the bowl doesn't touch the water) and, stirring occasionally, leave the chocolate and butter to melt.
Whilst the chocolate is melting, blot the maraschino cherries on kitchen paper to remove most of the syrup and cut each one in half. Put the amaretti biscuits into a plastic sandwich bag and bash them a little with a rolling pin until they are roughly broken up.
Once the chocolate has melted, add the condensed milk, salt, amaretto liqueur (if using) and orange zest. Stir to combine.
Add the maraschino cherries, toasted almonds and amaretti biscuits. Stir until evenly coated in the chocolate. Transfer the mixture to the prepared tin, spread out to fill the tin and smooth the top with the back of a spoon as best you can.
Put the tin into the fridge for an hour, or until solid. Alternatively leave overnight. Then remove from the tin, discard the baking paper and carefully cut into small pieces. Dust with icing sugar.
Store in the fridge or a cool place.