Mint Rocky Road Christmas Wreath

Mint Rocky Road Christmas Wreath

This Mint Rocky Road Christmas Wreath is packed full of marshmallows, raspberries, peanuts, and mint chocolate for a show-stopping Christmas dessert.

5 from 2 votes

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Course: Dessert

Cuisine: Christmas

Prep Time: 15

Chilling time: 2

Total Time: 2 15

Servings: serves

Calories: 433kcal

Author: Lucy - Bake Play Smile

Equipment

Microwave or Thermomix

Ingredients

butter for greasing the bundt tin
150 g mini marshmallows
1 cup crushed peanuts
1 cup desiccated coconut
190 g raspberry lollies
2 Peppermint Crisp bars roughly chopped
2 Mint Patties roughly chopped
118 g block Mint Aero chocolate roughly chopped
850 g dark chocolate
100 g white chocolate
100 g milk chocolate
180 g bag Darrel Lea Mint BB Balls to decorate
edible silver balls to decorate
Flake and Peppermint Crisp bars crushed, to decorate

Instructions

Grease a 24cm bundt tin with butter (make sure to grease it really well so that the rocky road wreath comes out easily).
Place the mini marshmallows, crushed peanuts, coconut, raspberry lollies, chopped Peppermint Crisp bars, Mint Patties and Mint Aero into a large bowl and mix together well.
Meanwhile, melt the dark chocolate in the microwave for 3 and ½ minutes on 50% power, stirring every 30 seconds, or until just melted.
If using a Thermomix, grate for 10 seconds, Speed 9, 10 and then melt for 4 minutes, 50 degrees, Speed 2, (or until melted).
Pour the chocolate over the ingredients and stir quickly.
Spoon the rocky road mixture into the prepared Bundt tin and press down firmly.
Place the wreath into the fridge to set for 2-3 hours.
Take the rocky road wreath out of the fridge and allow it to come to room temperature.
Place a chopping board over the top of the bundt tin and turn it over. Place the board down firmly and the rocky road wreath will come out.
If it's a little stuck, rub your warm hands over the outside of the tin to loosen it from the edges. You can also gently use a knife to loosen it.
Leave the rocky road wreath on the chopping board.
Melt the white chocolate in the microwave for 2 and ½ minutes on 50% power (stirring every 30 seconds), or until just melted.
If using a Thermomix, grate for 10 seconds, Speed 9, and then melt for 3 minutes, 50 degrees, Speed 2, (or until melted).
Repeat with the milk chocolate.
Drizzle the melted white and milk chocolates over the top of the wreath in a zig zag pattern.
Decorate with the mint balls, silver balls, crushed Peppermint Crisp and Flake bars.
Store in an airtight container in the fridge for up to a week.

Video

Notes

RECIPE NOTES & TIPS

Greasing the tin - It's important to grease the tin very well to ensure that the rocky road can be easily removed once chilled.

Tin - If you don't have a bundt tin, you can use a regular 20cm round cake tin, with an upside down glass or jar in the middle, instead.

Storage - You can store in an airtight container in the fridge for up to a week.

Where to locate the chocolate and candies if not in Australia - Many grocery stores or specialty stores have international sections that may have the candies listed. You can also order them online or just use your favourite candies and chocolate bars instead!

Nutrition