Indonesian•indulgent

CHOCOLATE ROCKY ROAD

What To Cook Today recipe - Malaysian/Indonesian

Ingredients

Quantities are shown as originally provided.

8 oz bars good-quality bittersweet chocolate ((70% cocoa solids))
1/2 fresh red chile (, seeded and diced)
Heaping 1 cup mixed unsalted nuts (, such as almonds, hazelnuts, pistachios, or pecans)
1 Tbsp sunflower or pumpkin seeds
3/4 cup mixed dried fruit (, such as golden raisins, dried mango, dried sour cherries, or cranberries, larger its chopped)

1
Preheat your oven to 400 F. Smash up the chocolate and melt it in a heatproof glass bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Once the chocolate is smooth and melted, remove the bowl from the heat and put to one side
2
Put the chile on a sheet pan with the mixed nuts and the seeds. Place in the hot oven for 5 minutes, until the nuts are toasted and shiny. Leave to coo for a few minutes, then roughly chop everything together on a board and mix with the dried fruit in a bowl
3
Put a larger handful of this fruit and nut mixture to one side, and tip the rest into the bowl of chocolate. Stir well until everything is completely coated. Line a baking tray with a piece of parchment or waxed paper and spoon the chocolate mixture onto it, using the back of a spoon to smooth it out to the sides. Sprinkle the reserved fruit and nuts evenly over the top, and leave in a cool place or in the refrigerator for 30 minutes to set
4
Once the rocky road has set, smash it up into bite-size or larger pieces and pike up on a serving plate.