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Rum'n raisin mint chocolate rocky road with pistachios

Another Ottolenghi recipe, I adjusted this to make them extra boozy. By using double the amount of raisins and soaking them for doubly as long in dark rum. They were like a full shot of alcohol in the end.

I think these are great for when you are hosting a casual dinner or bbq, and want to finish on something low key but still special and impressive. They are kind of like an 'adult' take on a traditional marshmallow filled rocky road - by hitting our childhood desire for chocolate, whilst being oh so sophisticated.

If you plan to make these and get ahead you should soak your raisins in dark rum and leave for as long as possible, we left them for over a week...


  • 200g mint dark chocolate

  • 100g dark chocolate

  • 120g butter

  • 2tbl golden syrup

  • 200g sultanas or raisins - leave in a tupperware and cover with dark rum

  • 170g digestive biscuits

  • 200g pistachios


  • Turn the hob onto a low temperature and heat up a pan of water to create a bain-marie

  • Place a bowl over your pan and melt chocolate, butter and golden syrup in a bowl over the bain-marie

  • Be careful not to have the water touching the bottom of the bowl or let it get too hot as chocolate can burn easily

  • Set your chocolate aside and break in the biscuit, then mix in the raisins

  • Roughly chop the pistachios, and mix half into the mixture, reserve the rest for the top

  • Line a 20cm brownie tin with baking parchment and pour in your rocky road mixture, finish with the remaining pistachios

  • Leave in fridge for around 3 hours

  • Once set you can cut into wedges, store in an airtight container in the fridge for up to 3 weeks

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