Rocky road has long been a popular Christmas candy. The original consists of dark chocolate and a lot of sweets such as marshmallows, peanuts, dumplings and more. Today I present a new variant for you with white chocolate, lots of lemon, freeze-dried raspberries, pistachios and raffaello. So good!
600 g of white chocolate
finely grated peel from 2 lemons
150 g Raffaello
2-3 dl of freeze-dried raspberries
75 g of natural pistachios
Chop the white chocolate and place in a heat resistant bowl. Melt the chocolate over a water bath or in the microwave. If you melt in the microwave, you melt the chocolate 30 seconds at a time and stir in each time in the chocolate.
Let the chocolate cool down a little before you have the lemon zest and stir. Then add in the rest of the ingredients (save some for garnish). Stir gently (freeze-dried raspberries give off color easily, so stir gently).
Cover a shape measuring 20 × 25 cm with baking paper and pour the batter into it. Garnish with the ingredients you have left and leave in the fridge to set for at least 2h before cutting up your white rocky road.
Served directly or stored in an airtight container in the fridge.
Allergic to nuts? Replace the pistachios with pumpkin seeds or rice puffs.