We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This giant chocolate rocky road is perfect if you’re not a fan of traditional Christmas pudding, or if you’ve got kids to please over the festive period. Decorated like a giant Christmas pud, this easy no-bake showstopper is filled with crushed biscuits, chewy marshmallows and colourful dried fruit for a chocoholic’s dream Christmas dessert. See method
of the reference intake Carbohydrate 65.4g Protein 5g Fibre 2.7g
Delicious twists: Soak the dried fruit in 3 tbsp cherry liqueur or amaretto overnight for an adult version of the bombe. This recipe is easily adaptable to any of your favourite flavours – try adding chopped toffees, stem ginger, pistachios or honeycomb for different flavours. Try using leftover chocolate orange instead of regular chocolate for a fruity twist.
Tips: Store, loosely covered, at room temperature and will keep for up to 1 week in a cool, dark place.
Ensure the bombe is well chilled before attempting to cut it or it will crumble. Use a serrated sharp bread knife to cut slices of the bombe or let little ones break off sections with their hands.
It is best to display this bombe on a plate or chopping board rather than a cake stand as it can take a bit of force to cut portions.
See more Christmas dessert recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
Before you comment please read our community guidelines.