I’m always up for the simple show stoppers. The recipes that you can whip up in moments but which look as if it took you most of the night to perfect.

Rocky road tastes like Christmas to me. That magical combination of creamy dark chocolate, coconut flakes, clinkers and marshmallows just shouts festive! And this ring tin version makes it actually look like a Christmas wreath. Winning.

Ingredients
3 x 200g blocks of dark chocolate (I swap in some extra dark 85% as well for an extra chocolate hit)
3/4 cup of chopped clinkers
3/4 cup of mini marshmallows
1/2 cup of shredded or flaked coconut
Handful of chopped peanuts/macadamia nuts/almonds
1/2 block of white chocolate (to drizzle)
Mint leaves (lolly version)
Raspberries (lolly version) (or red smarties or jaffas)

Method
1. Grease ring/bundt pan.
2. Melt dark chocolate in a bowl.
3. Stir in clinkers, marshmallows, coconut and nuts (and any other toppings you desire).
4. Pour into tin, cover and refrigerate until set.
5. When set, carefully pop out of tin (you might need to dip the bottom of the tin into hot water for a few seconds) and place it onto a plate.
6. Melt white chocolate and use a spoon to drizzle it over the top.
7. Place mint leaves and raspberries in a holly leaf pattern on the top while white chocolate is still setting.
8. Allow to set again and then enjoy!