This Mint Rocky Road Christmas Wreath is packed full of marshmallows, raspberries, peanuts, mint chocolates and more! It's a show-stopping Christmas dessert!

Mint Rocky Road Christmas Wreath

This Mint Rocky Road Christmas Wreath is packed full of marshmallows, raspberries, peanuts, mint chocolates and more! It's a guaranteed show-stopper Christmas dessert!
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Course: Dessert
Cuisine: Christmas
Prep Time: 15 minutes
Chilling time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 25 serves
Calories: 433kcal

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 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, 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 1/2 minutes on 50% power, stirring every 30 seconds, or until just melted. 
    If using a Thermomix, grate on Speed 9, 10 seconds and then melt on 50 degrees, Speed 2, 4 minutes (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 a half minutes on 50% power (stirring every 30 seconds), or until just melted. 
    If using a Thermomix, grate on Speed 9, 10 seconds and then melt on 50 degrees, Speed 2, 3 minutes (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

Nutrition

Calories: 433kcal | Carbohydrates: 45g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 2mg | Sodium: 42mg | Potassium: 373mg | Fiber: 6g | Sugar: 32g | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 5mg