Gluten-Free Rocky Road Wreath

Rocky Road wreath, solid chocolate ring drizzled with white chocolate, studded with gold dusted chocolate sweets and garnished with a fabric bow

This stunning chocolate treat is made using the newest addition to the Schär gluten-free range – Delishios.

Made with a light, crunchy cereal centre, Delishios are smothered in indulgent milk chocolate. The perfect sweet treat for gluten-free foodies, they’re the first of their kind in the UK free-from category. Find them in Asda‘s free-from aisle, £1 per 37g pack!

Preparation time: 20min
Cooking time: 10min+2hrs chilling
Serves: 8-10


For the Rocky Road

  • 180g dark chocolate
  • 50g butter
  • 3tbsp golden syrup
  • 3 x 37g packets Schär Gluten Free Delishios, halved
  • 60g Schär Gluten Free Pretzels
  • 50g marshmallows

For the decoration

  • 50g white chocolate
  • 1 packet Schär Delishios
  • Gold edible glitter/lustre

To Make

  1. Grease and line a ring-shaped bundt tin (you can use a normal cake tin if you don’t have a bundt tin).
  2. Melt the chocolate and butter in a bowl over a pan of boiling water. Set aside to cool for 10min.
  3. Add the golden syrup to the chocolate and butter mix.
  4. Mix in the Delishios, Pretzels and marshmallows. Stir well to ensure all the ingredients are coated in the chocolate.
  5. Spoon the mixture into the bundt tin and press down firmly. Refrigerate for two hours before decorating.
  6. Tip: If using a cake tin, place a mug in the middle of the tin and add the mixture around this to achieve the wreath shape.
  7. Remove from the tin once you are ready to decorate.

To Decorate

  1. Melt the white chocolate and use a spoon to drizzle onto the Rocky Road.
  2. Empty one packet of Schär Delishios into a plastic bag with a small amount of the gold lustre dust. Make sure the bag is tied, then shake until all the Delishios are covered.
  3. Fix the Delishios to the top of the Rocky Road wreath using a tiny blob of melted white chocolate for each one.
  4. Serve and enjoy!

Sarah Proctor

I've worked on a variety of regional newspapers and national magazines. My Weekly and Your Best Ever Christmas are fantastic, warm-hearted brands with an amazing, talented team. I'm a sub-editor and particularly love working on cookery, fiction and advice pages - I feel I should know all the secrets of eternal life, health and happiness by now, but hey, we all need that regular reminder!