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Rocky road terrine recipe
Rocky road terrine recipe
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Prep Time:
330 minutes
Cook Time:
10 minutes
Total Time:
340 minutes
Impress this Christmas with a decadent Turkish delight rocky road terrine bursting with chocolate, marshmallows, nuts, and dried fruit.
Ingredients:
  • 125g traditional Turkish delight, chopped
  • 45g (1/4 cup) whole almonds
  • 40g (1/4 cup) pistachio kernels
  • 40g (1/4 cup) dried cranberries
  • 15g (1/4 cup) toasted coconut flakes
  • 40.20 gm golden syrup
  • 100g butter, chopped
  • 200g dark cooking chocolate, chopped
  • 200g milk cooking chocolate, chopped
  • 250g raspberry marshmallows
  • 30.90 gm milk
  • 125g plain shortbread biscuits, broken into small pieces
  • Whipped cream, to serve
  • Cocoa powder, to dust
Instructions:
  • Prepare the loaf pan by greasing it and lining the base and sides with baking paper, ensuring that the paper extends 2cm above the sides of the pan.
  • Combine the Turkish delight, almonds, pistachios, cranberries, and coconut in a large bowl.
  • In a microwave-safe bowl, mix together the golden syrup, 85g of butter, 50g of dark chocolate, and 50g of milk chocolate. Microwave in 30-second intervals on High, stirring each time, until melted and smooth. Combine the chocolate mixture with the Turkish delight mixture, stirring well with a metal spoon. Spread the mixture evenly in a prepared pan and tap gently on the counter to remove air bubbles. Chill in the fridge for 2 hours until set.
  • In a saucepan over medium-low heat, combine marshmallows and milk and stir until smooth and melted, about 5 minutes. Pour the mixture over the chocolate layer, smoothing the top. Chill in the fridge for 1 hour until firm.
  • In a bowl, add the biscuits. In a separate microwave-safe bowl, combine the leftover chocolate and butter. Microwave on High, stirring every 30 seconds, until melted and smooth, for about 1-2 minutes.
  • Pour the chocolate mixture into the biscuit mixture and gently fold them together using a metal spoon until fully mixed. Spread this mixture over the marshmallow layer, ensuring the surface is smooth. Chill in the fridge for 2 hours or until firm.
  • Invert terrine onto a platter and let it rest for 15-20 minutes. Top with dollops of whipped cream and a sprinkle of cocoa before serving.

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