Mowgli Rocky Road
10m prep 5m cook 2h ready
A sophisticated rocky road with dark chocolate, spices, dried fruits, and marshmallows. It has a mulled spice edge from cardamom and cinnamon, making it complex and grown-up.
Ingredients
- 5 2/7 oz unsalted butter softened
- 12 5/14 oz dark chocolate broken into pieces
- 3 tbsp golden syrup
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 3 8/15 oz digestive biscuits
- 3 8/15 oz ginger snaps
- 1 10/13 oz dried cherries
- 1 10/13 oz dried cranberries
- 2 9/14 oz mini marshmallows
- 1 1/16 oz coconut flakes
- 1 1/16 oz crystallised ginger cut into pieces
- 2 tsp dried rose petals
- 2 tsp pistachios chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.8 mg
- Iron: 3.75 mg
- Magnesium: 95.1 mg
- Phosphorus: 145 mg
- Potassium: 330 mg
- Zinc: 1.5 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tbsp golden syrup
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 3 8/15 oz digestive biscuits
- 3 8/15 oz ginger snaps
- 1 10/13 oz dried cherries
- 1 10/13 oz dried cranberries
- 2 9/14 oz mini marshmallows
- 1 1/16 oz coconut flakes
- 2 tsp dried rose petals
Prepare
- Soften 5 2/7 oz unsalted butter
- 12 5/14 oz dark chocolate, broken into pieces
- 1 1/16 oz crystallised ginger, cut into pieces
- Chop 2 tsp pistachios
Let's Cook
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Step 1.
Grease and line a 25cm (10-inch) square baking pan with parchment paper. Set aside.
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Step 2.
Fill a saucepan with a few inches of water and bring to a simmer. Place a heatproof bowl over the pan, ensuring the bottom does not touch the water. Add the softened unsalted butter, broken dark chocolate (at least 70% cocoa), golden syrup, ground cardamom, and ground cinnamon to the bowl. Stir occasionally until the butter and chocolate are completely melted and the mixture is smooth. Remove the bowl from the heat.
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Step 3.
While the chocolate mixture melts, place the digestive biscuits and ginger snaps in a freezer bag. Seal the bag and crush the biscuits with a rolling pin into large, chunky pieces (not fine crumbs).
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Step 4.
Add the crushed biscuits, dried cherries, dried cranberries, mini marshmallows, coconut flakes, and crystallised ginger pieces to the melted chocolate mixture. Stir well until all ingredients are evenly coated.
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Step 5.
Pour the mixture into the prepared baking pan and spread it evenly. Sprinkle the dried rose petals and chopped pistachios over the top.
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Step 6.
Refrigerate the rocky road for at least 2 hours, or until fully set. Once set, turn out onto a cutting board and slice into pieces to serve.
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