Rocky road bombe

Rocky road bombe recipe

54 ratings

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

  • Serves 12
  • 35 mins to prepare and 2 hrs 30 mins to chill
  • 549 calories / serving

Ingredients

  • 180g salted butter
  • 35g golden syrup
  • 240g dark chocolate, broken into pieces
  • 250g digestive biscuits, crushed
  • 170g raisins and cranberry mix
  • 175g glacé cherries, halved, plus 3 extra left whole for decoration
  • 160g dried apricots, chopped into quarters
  • 60g whole blanched almonds, roughly chopped
  • 50g pink and white mini marshmallows
  • 100g white chocolate, chopped
  • 30g ready to roll green icing

Each serving contains

  • Energy

    2295kj
    549kcal
    27%
  • Fat

    29g 41%
  • Saturates

    16g 79%
  • Sugars

    40g 44%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 65.4g Protein 5g Fibre 2.7g

Method

  1. Put the butter, syrup and dark chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the water doesn’t touch the bowl, and heat until all melted. Remove the bowl from the heat and stir to fully combine. Add the biscuits, raisin and cranberry mix, cherries, apricots and almonds. Stir well and leave to cool a little before adding the marshmallows. Stir lightly to combine.
  2. Take a 20cm diameter bowl (about 10cm tall) and line fully with 2 layers of clingfilm, leaving an overhang over the edges so you can lift it out later. Scoop the chocolate mixture into the bowl and pat down well. Cover with clingfilm and leave in the fridge to set for 2 hrs.
  3. Once set, remove the clingfilm cover. Tip the rocky road out by placing a plate (or chopping board) on top of the bowl and invert the bowl onto the plate. Tap the bowl and the bombe should easily drop onto the plate, flat-side down.
  4. Put the white chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the water doesn’t touch the bowl, and heat until melted. Remove the bowl from the heat and stir to fully combine. Leave to cool for 2 mins before carefully spooning over the centre of the chilled bombe (the cold will help the chocolate set before it runs all the way down the sides). Add 3 glacé cherry ‘berries’ to the centre. Shape the fondant icing into holly leaves, add to the bombe and leave to set for 30 mins before serving.

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.

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