Feijoa & Ginger Nut White Rocky Road

With freeze dried feijoa (that tastes just like sherbert) and crystallised ginger, this decadent sweet treat, is good enough for lunch boxes and as an elegant after dinner treat with coffee.  Be careful though, once you start nibbling…..

Prep Time: 15 mins

Cook time: 10 mins

Serves: 8


3 x 250g Whittakers White Chocolate, chopped into even pieces
100g ginger nut biscuits, roughly chopped
1 pkt Fresh As Feijoas (freeze dried)
150g crystallised ginger, roughly chopped
1/2 cup cashew nuts, roughly chopped



Grease and line a 20cm slice tin.

*Melt the chocolate either slowly and gently in a microwave or in a heatproof bowl over a saucepan of simmering water.  Ensure the base of the bowl is not touching the water, otherwise you will  burn the chocolate.

*When melting the chocolate, once the water is boiling it may be enough to remove from the heat and stir until melted, silken, smooth and velvety.

Once the chocolate is melted, remove from the heat and gently stir through the remaining ingredients.

Pour and scrape into the prepped slice tin. Now, sit down and LICK. THAT. SPOON.

Chill until set.  Remove from the fridge.  Allow to come to room temperature before cutting into bite sized pieces.  

Jax Says : if you try to cut the rocky road, while it’s still very cold, it will crumble and shatter.  Once the chocolate is pliable it’s easier to work with.
Feijoa and Ginger White Rocky Road - Jax Hamilton Cooks