Rocky Road is one of those simple recipes where the sum of the parts are greater than you expect it to be. Every single thing that goes into rocky road is nice in it’s own way, but together you have these amazing crunchy, soft, sweet and salty clusters that are just to die for.
I altered the recipe I normally use when I made it in December for my Christmas drinks party and, I must say, the addition of honeycomb was just genius. I love honeycomb as it is, but I often find it a bit too sweet, so here where the buttery sweetness gets to mingle with salted nuts and semi-bitter chocolate it really comes together.
I usually use Scandinavian Dumle toffees (which you can now buy from Ocado) but they were sold out so I opted for Reisen instead. They’re a bit harder (so be careful of your teeth) but not as sweet, which worked well with the other ingredients.
Rocky road with honeycomb, makes 20-25
100 g marshmallows, cut in 4
135 g Riesen toffees, cut in 2
150 g roasted and salted peanuts
1/2 batch honeycomb, in pieces
200 g dark chocolate
100 g milk chocolate
snowflake sprinkles and edible glitter
Line a square 20 x 20 cm tin with parchment paper. Melt both types of chocolate together in a bain marie. In a bowl, mix marshmallors, Riesen, peanuts and honeycomb. Pour in the melted chocolate and mix well, making sure everything is coated with chocolate. Pour the mixture into the lined tin and smooth it out. Scatter with sprinkles and glitter and leave to cool. Let it set in the fridge. Cut into cubes and serve. Keeps in the fridge for up to two weeks.
I had some of the girls over for Christmas drinks the first Saturday in December and it was so much fun! Last year I had a larger gathering with both girls and boys, but this year I just didn’t have enough time or energy to prepare something big, but rather than not organising anything at all I preferred to scale it down. I do hope I have more time and energy last year for a proper Christmas party with lots of canapés, but I’m not making any promises.
To start with we had prosecco (and quite a lot of it!) and savoury canapés, starting with warm crisps with browned butter, grated comté, lemon juice and cress. I love these so so much! I know it’s making crisps even unhealthier, but it is so worth it. I mentioned the browned butter right?!
Thereafter I put out a little DIY project with crostinis. I had a large bag filled with crostinis and three jars on a silver tray with different spreads to put on top; bean spread with sage, hot smoked salmon spread (the girls favourite!) and a new version of chicken liver parfait (recipe to follow soon) and cornichons.
After that I passed around a board of prosciutto parcels filled with cream cheese mixed with chopped sunblush tomatoes. It’s the easiest recipe ever (three ingredients!) but always goes down well.
We then moved on to the hot food. First up were these puff pastry squares with mushrooms, grated cheese, creme fraiche and parsley.
Then the mini Janssons frestelse that all my London friends adore! Janssons frestelse is like a creamy potato bake (with grated potato) with anchovies. It sounds rather odd I know, but everyone who’s ever tried it loves it, I promise!
Having finished the savoury canapés it was time for the sweets and glögg! I put it all out on the table at once to people cook pick and choose. The rocky road I made this year is probably the best one yet (recipe to follow), mainly because it has honeycomb in it and it really works!! I also tried to pretty them pieces up with snowflakes (which I tend to use on everything this time of year!) and edible glitter.
I also served gingerbread with blue cheese, but this time I substituted Stilton for St Agur, which works even better.
I also made these mini saffron pannacottas that I like to make every year – I’m so lucky my friends are happy to eat!