There are so many variations of Rocky Road, this is my recipe. Â I tend to make a few extra yummy treats around Christmas to give as gifts. Â This being one of them. Â Greg and I tucked into a piece each tonight. Â Hopefully we’ll leave some for gift giving! Â I use raspberry liquorice instead of turkish delight and add a couple of other goodies like chocolate coated blueberries and scorch almonds to add flavour and interest. Â I recommend using a silicon dish or lining your dish with baking paper to help when cutting up the rocky road, otherwise it will stick to the dish and make it hard to remove. Â I bet you can’t stop a just one piece!
200gm block dark or milk chocolate
150gm (approx. 2/3 cup) scorch almonds
70gm (approx. 1/3 cup) dark chocolate covered blueberries, or dried blueberries*
120gm (approx. 1/2) Raspberry liquorice, cut into small pieces
125gm (approx. 2/3) Marshmallows (I only use Pascal’s brand), cut in half
2 tbspn desiccated coconut
*If Â you can’t source dried chocolate coated blueberries, you can always substitute with fruit and nut coated chocolate if desired.
Using a double saucepan, melt chocolate over a gentle heat. In the meantime, combine, scorch almonds, choc coated blueberries, raspberry liquorice, and marshmallows in a bowl. Â Once chocolate has melted, remove from heat and pour it over the other ingredients. Â Gently stir ingredients together and pour the rocky road mix into a dish. Sprinkle with desiccated coconut and place in fridge until set. Â When set, use a knife to break the rocky road into bite size pieces. Â Will keep well for a few days in an air tight container or in the fridge in warmer weather.
Enjoy! Â Jacinta x