Chai Spiced Rocky Road
Oh my goodness! Chai Spiced Rocky Road, have you ever seen anything like it?! Imagine your favourite chocolate rocky road, filled with nuts, dried fruit and marshmallows. Now, imagine it again but with a chai flavour all throughout…. yes….
This chai flavoured infused rocky road bark is going to make a heavy appearance in all of your homes this festive season, I can just feel it! 😉
If you are a lover of chai and of course chocolate, I urge you to whip up a batch of this 100% deliciousness. It features some classic rocky road ingredients, including hazelnuts and dried cranberries. Blended through the melted chocolate is a few of those traditional chai spices including cardamom, cinnamon, clove and ginger.
Infusing the dark chocolate with the chai spices ensures you get the chai hit with every single bite.
I decided to get a little funky and sprinkle the small marshmallows on top of the mixture as opposed to mixing them through the chocolate mix. Why? Well because I saw a photo on Pinterest with the marshmallows on top of a slice and it really resonated with me, haha!
I know you will LOVE this chai spiced rocky road bark just as much as I have been snacking on it all week long, enjoy! x
Chai Spiced Rocky Road
- Total Time: 20 minutes
- Yield: Serves: 4-6
Description
Traditional chai spices blended through dark chocolate and combined with coconut, hazelnuts and dried cranberries. Sprinkled with mini marshmallows and a dusting of cocoa powder, yay!
Ingredients
- 400g dark chocolate of choice, broken into squares
- 1/3 cup (40g) desiccated coconut
- 1 1/4 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 1/3 cup (60g) whole raw hazelnuts, roughly chopped
- 1/3 cup (50g) dried cranberries
- 60g small marshmallows cut in half or mini marshmallows
Instructions
- Line a 9” x 12“ rectangle baking pan with parchment paper, set aside.
- Prepare a double boiler with a heat proof mixing bowl over simmering water.
- Add dark chocolate to the bowl and gently melt, stirring occasionally.
- Once chocolate is completely melted and smooth, reduce heat to low and stir through coconut.
- Add cardamom, cinnamon, cloves and ginger. Mix until well combined.
- Stir through chopped hazelnuts and cranberries.
- Pour into lined pan, spreading out evenly.
- Sprinkle over halved marshmallows (or mini marshmallows if using). Pressing them into the chocolate slightly.
- Dust a light layer of cocoa powder over the top.
- Refrigerate for 1-2 hours or until completely hardened.
- Remove from pan and allow to sit at room temperature for 10 minutes. This will soften the chocolate slightly, making it easier for you to slice through.
- Cut into squares and enjoy!
Notes
Store in an airtight container, refrigerated, for 1 week – 10 days.
- Prep Time: 15min
- Cook Time: 5min