Chocolate Orange Rocky Road
Orange chocolate Rocky Road is the perfect treat. No bake, packed with chocolate, and just a little bit festive!
Servings 16 Squares
Calories 543.7kcal
Ingredients
- 200 g Milk Chocolate broken into squares
- 200 g Dark Chocolate broken into squares
- 180 g Orange Chocolate separated into segments
- 100 g Butter
- 100 g Golden Syrup
- 150 g Mini Marshmallows
- 200 g Digestive Biscuits
- 120 g Orange Matchmakers broken into smaller pieces
- 16 Terry’s Chocolate Orange Segments
- 60 g White Chocolate broken into squares
- Orange Food Colouring
Instructions
- Place the milk chocolate, dark chocolate, orange chocolate, butter, and syrup in a pan and carefully melt them over low heat.
- Once melted, set to one side to cool. You want it to be pourable, but not hot.
- In a large mixing bowl, break the biscuits into bites. I do do this by hand, so they don’t get too small.
- Add the marshmallows and the broken matchmakers. Mix well.
- Prepare a brownie tin. Mine is around 10x8 inches, and I use reusable baking paper.
- Pour around two-thirds of the cooled chocolate into the biscuit mix and stir well, making sure everything is evenly coated in chocolate.
- Tip into the brownie tin and spread out evenly.
- Add the remaining chocolate, spreading evenly so that everything is covered.
- Place in the fridge for around an hour.
- Carefully melt a little white chocolate in a Bain Marie or the microwave. Stir in a little orange colouring.
- Roughly drizzle over the Rocky Road with a spoon or piping bag.
- Press on the chocolate orange segments to decorate.
- Return to the fridge for at least an hour before removing from the pan and slicing carefully
Notes
- 180g + 16 segments is 2 full Terry’s Chocolate Oranges
- 120g Matchmakers is a full box
- I recommend putting the matchmakers in the freezer for an hour or so, so that they don’t melt when you pour in the still-warm chocolate.
- I like a combination of milk and dark chocolate, but you can use just one. If so, you’ll need 400g.
- The white chocolate drizzle is optional; if you aren’t using it, press the decorative segments into the top before it’s fully set. I use Pro gel food colouring.
- I melt my chocolate directly in a pan, but you might find a Bain Marie (double boiler) or the microwave easier. I would certainly recommend this when using white chocolate.