White Chocolate Rocky Road | Just Add Ginger

As much as I love to bake, I'm not ashamed to admit that I'm just not all that good at it. Which is why, when I suddenly decided to get in touch with my inner GBBO contestant, and whip up some rocky road. After sampling several shop-bought versions, and looking online to get a general idea for the method (I followed the Nigella recipe for ingredients and method,) it seemed so fool-proof that even I felt confident to give it a go. It is such an easy sweet-treat to make that it's suitable for anybody to try. And the best part is that it's absolutely delicious, and perfect for sharing (if you can bring yourself to part with it.) 

Just to be a little bit more adventurous, I decided to use white chocolate instead of the suggested dark chocolate in Nigella's recipe. And for a hit of extra sweetness and colour, chopped up about 70g of jelly beans and threw them in too alongside the marshmallows. This is probably the most creative I have been in the kitchen, and the results even shocked me. Aside from the bright yellow colour the chocolate mixture had once all the ingredients intended for melting were combined, and the thicker consistency of said combined ingredients, each step was pretty much the same. The chocolate, once cooled, faded to a more muted shade, and set perfectly. Had I been able to find freeze-dried strawberries in my local supermarket, I would have added about 50g these in too, but that's one to try for next time.

If I'm feeing brave next time, I might add less butter and more chocolate to see how the consistency changes, as once the chocolate for the top layer had been separated, it went a lot thicker and was more arduous to spread on top of the main rocky road mixture. But that's something to test out along the line. 

I may not be able to bake a good cake, but after the compliments I received after my rocky road making, I think I've found my perfect 'creative cooking' niche.