This edible white chocolate igloo has a rocky road base and is covered with icing and white chocolate Maltesers. It's a fun, show-stopping dessert that's perfect for parties and enjoying on Christmas Day!
You guys LOVED my Malteser Christmas pudding last year, so when I saw Mars had released white chocolate Maltesers, I knew I had to make another dome-shaped Christmas dessert. Say hello to my edible white chocolate igloo!
This is similar to the Christmas pudding in that it has a rocky road dome underneath. But instead of chocolate icing and brown Maltesers, I used vanilla icing and white chocolate Maltesers. I also added an extra little piece on the front to create the igloo doorway. Isn't it just adorable?!
I've written a full post below on how to make this edible igloo, including my top tips, step-by-step photos, and answers to my most frequently asked questions. There's even a video tutorial in the recipe card if you need it! Make sure to leave a comment and rating if you try this recipe and let me know what you think. Enjoy!
Ingredients
Here's everything you need to make a Malteser igloo:
- Digestive biscuits: Or any other kind of biscuits you like. I use digestives because of their neutral flavour, which allows the other flavours to really shine!
- Mini marshmallows: Any colour is fine, but they need to be mini.
- Dark chocolate: One that contains around 60% cocoa is best. Do not use milk chocolate for this recipe as it will cause the mixture to seize.
- Butter: This adds a rich, luxurious texture and makes the rocky road easier to cut into.
- Golden syrup: This helps the chocolate and butter melt together nicely without splitting. If you can't get hold of this, you can use runny honey instead. Maple syrup will also work but will change the flavour slightly.
- Vanilla icing: I used about ½ a tub of vanilla icing, but you can make your own if you prefer. You could even go all out and make some white chocolate ganache if you wanted!
- White Maltesers: The star of the show, transforming a regular rocky road dome into a gorgeous edible igloo.
- Icing sugar: This is optional but I think a light dusting of icing sugar ties everything together and gives a cute, snowy look.
Kitchen stuff
- 1 litre bowl: This is the perfect size for this amount of rocky road, giving you a nice round dome.
- Measuring cup: I used a ¼ measuring cup to create the 'doorway' for my igloo. You can use anything small and round to do this, or even just plop some down onto a lined plate and shape it with your hands.
- Cling film: To line the bowl and measuring cup, making it easy to remove the rocky road.
- Saucepan: To melt the rocky road base ingredients together. Because this is quite a sensitive mixture that can split easily, I recommend doing it over very low heat on the stove rather than attempting to melt it in the microwave.
- Mixing bowl: A large one to make the rocky road.
- Utensils: A wooden spoon, a smaller spoon or spatula, and a sharp knife.
- Cake stand or board: To serve your finished igloo on.
How to make an edible white chocolate igloo
Step 1: Start by lining a 1-litre bowl and a ¼ measuring cup with clingfilm, leaving some excess to make it easier to remove later.
Step 2: In a saucepan over low heat on the stove, melt 350g dark chocolate with 120g butter and 4 tablespoons of golden syrup. Set it aside to cool for 5-10 minutes.
Step 3: Next, add 200g of digestive biscuits to a large bowl, then crush them into small to medium pieces with your hands. Then stir in 150g of mini marshmallows.
Step 4: Pour the melted chocolate mixture into the bowl with the biscuits and marshmallows. Mix well until everything is evenly coated.
Step 5: Spoon some of the mixture into your lined measuring cup then put the rest into the lined bowl. Press firmly into place.
Step 6: Cover with the clingfilm excess then pop in the fridge for 3 hours to set.
Step 7: After 3 hours have passed, remove the rocky road from the bowl and measuring cup. If you're struggling to get it out, turn it upside down and give it a few firm taps.
Step 8: Place the rocky road dome onto a cake stand or board and cover it with vanilla icing. Stick on the 'doorway' from the measuring cup then cover that with icing too.
Step 9: While the icing is still wet, stick white Maltesers all over the igloo.
Step 10: Finish with a light dusting of icing sugar then enjoy! It can be cut into slices using a sharp knife.
Malteser igloo tips
- Leave some cling film hanging over the edges of the bowl and the measuring cup. If there's nothing to grab onto after the rocky road has set, it'll be very difficult to remove it.
- Dark chocolate with 60% cocoa content will work best. Milk chocolate will cause the mixture to split.
- If you want an all-white igloo, make a white chocolate rocky road instead. To do this, use 400g of melted white chocolate only- no need for the butter or golden syrup.
- Digestive biscuits can be swapped for any other biscuits that you like. Gingernut biscuits will add a festive flavour and help cut through the sweetness a bit.
FAQs
This will keep well for at least 1 week, as long as you keep it covered and refrigerated. It's the perfect make-ahead dessert for Christmas Day!
Yes, for up to 3 months. You can either freeze the entire edible igloo in an airtight container or freeze slices wrapped in tinfoil. When you're ready to eat it, transfer it to the fridge and let it defrost overnight. Do not refreeze.
You can swap these out for mini marshmallows, white chocolate buttons, desiccated coconut, or any white ball-shaped cereal or chocolates.
I hope you like my edible white chocolate igloo! If you make this at home, please leave a comment and rating to let me know how it goes. Enjoy!
Edible White Chocolate Igloo
Ingredients
- 350 g Dark Chocolate (12.3 oz) one with 60% cocoa content is best
- 120 g Butter (½ cup)
- 4 Tablespoons Golden Syrup
- 200 g Digestive biscuits (7 oz)
- 150 g Mini Marshmallows (5.3 oz)
- ~½ Tub Vanilla icing or white chocolate spread
- 300 g White chocolate Maltesers (10.5 oz)
To top:
- Dusting of icing sugar
Instructions
- Line a 1 litre bowl and a ¼ measuring cup with clingfilm. Leave some excess around the sides for easy removal later. Set aside.
- Melt the chocolate, butter and golden syrup together in a saucepan then set aside to cool for 5-10 minutes.
- Add the digestive biscuits to a large mixing bowl and crush them into chunks with your hands. Then stir in the marshmallows.
- Pour in the melted chocolate mixture and mix well until everything is evenly coated. Fill the clingfilm-lined measuring cup then put the rest into the lined bowl. Press it down firmly into place.
- Refrigerate for 3 hours to set.
- Remove the dome from the bowl and turn it onto a plate or serving board. You might need to tap firmly on the bottom of the bowl a few times to get it out.
- Cover the dome with icing, stick on the 'doorway' from the measuring cup, then cover that with icing too. Stick the Maltesers all over.
- Top with a dusting of icing sugar then use a sharp knife to cut it into slices and enjoy!
Video
Notes
- Store in an airtight container in the fridge for up to 1 week.
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