Sunday, March 14, 2010

Baileys Rocky Road


This dessert, modified from the March 2010 issue of Delicious Magazine, is amazingly simple, no real "baking" required. And it's so delicious and filled with wonderful things that it makes you feel like a kid again. Well, a kid with access to her parent's well-stocked liquor cabinet.

Makes 15 squares

Time: 3 1/2 hours (Takes 20 minutes to make, 10 minutes to cook, 2-3 hours to chill

Ingredients

100g unsalted butter, plus extra for greasing
4 tbsp Baileys liqueur (feel no guilt if you want to add more)
300g dark chocolate, roughly chopped (I recommend about 70% dark chocolate, but not unsweetened)
50g chopped unsalted pistachios (or ground toasted hazelnuts and almonds, whatever nuts you feel like really)
200g marshmallows (preferably mini ones, but if regular size, chopped)
75g shortbread biscuits, roughly crushed
250g white chocolate, roughly chopped


Method

-Grease a loaf tin or small deep-sided cake tin (we used 23cm x 8cm loaf tin).
Line the base and sides with baking paper, leaving some overhanging the sides.
-Place the Baileys, dark chocolate, and butter in a heatproof bowl over a pan of barely simmering water (making sure that it doesn't touch the water). Allow to melt slowly, then stir gently until smooth.
Remove from heat, cool slightly, then stir in the pistachios (or other nuts), marshmallows, biscuits, and 100g of the white chocolate. Spread the mixture into the loaf tin, then chill for 2-3 hours until firm.
-Melt the remaining 150g white chocolate in a heatproof bowl as before (It's also delicious if you put another tbsp or so of Baileys in with the white chocolate. Drizzle over the rocky road, leave for 3-4 minutes to set (faster if you put it in the fridge for a little bit), then lift out of the tin. Cut into pieces.

It will keep in an airtight container in the fridge for up to 1 week.

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