Rocky Road Christmas Wreath

by Northern Life

A decadent dessert perfect for Christmas Day

Serves 15-18 Prep time: 15 mins Chill time: 6 hours+


  • 200ml double cream
  • 200g caster sugar
  • 2 tsp vanilla extract
  • 100g unsalted butter
  • 200g dark chocolate, finely chopped
  • 200g milk chocolate, finely chopped
  • 250g digestive biscuits, crushed into bitesize pieces
  • 100g mini marshmallows
  • 50g white chocolate chips, melted
  • 50g milk chocolate chips, melted
  • Assorted sweets and chocolate, to decorate


  1. Add the cream, sugar, vanilla extract and butter to a saucepan and gently heat until the butter has melted and the sugar has dissolved.
  2. Add the chopped chocolate to a large heatproof bowl and pour the hot melted butter mixture over. Leave for 5 mins, then stir well until you have a smooth thick ganache.
  3. Add the crushed biscuits and marshmallows to the ganache and stir until well combined. Line a ringshaped cake tin with clingfilm, then carefully spoon the rocky road mixture into the tin.
  4. Use a spoon to push the mixture down and level off, then cover and refrigerate for at least 6 hours.
  5. When you’re ready to serve, turn the rocky road wreath out onto a serving platter and remove the clingfilm.
  6. To decorate, drizzle over the melted white and milk chocolate and top with an assortment of your favourite sweets and chocolates. Serve immediately.


NorthernLife Nov/Dec 23