Rocky Road
Prep
15m
Total
15m
This Rocky Road recipe is a decadent mix of dark and milk chocolate, combined with marshmallows, raspberry lollies, coconut, and peanuts. The result is a sweet and crunchy treat that is perfect for satisfying your chocolate cravings. Don't forget the coconut oil to prevent cracking and add a glossy finish.
Ingredients
12 servingsChocolate (read Note 1!)
Nagi’s Rocky Road Add-ins (note 3)
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 368kcal 18%
-
Fat 20g 30%
-
Saturated Fat 13g 65%
-
Carbohydrates 45g 15%
-
Fiber 3g 12%
-
Sugar 36g 72%
-
Protein 4g 8%
-
Cholesterol 5mg 1%
-
Sodium 15mg 0%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chocolate options – using melts or chips is the easiest. No chop, and made for easy melting! Dark and milk chocolate combo is my favourite. Cadbury bags are 225g hence the amount.
Premium upgrade to block: Lindt (best before getting into couverture), Plaistowe, and a couple of good US brands: Ghirardelli and Baker’s brand. 70% cocoa for grown-ups, or 50/50 combo of milk and dark. Finely chop with knife then melt. More info in post!
Whatever you choose, it is safest to source the chocolate from the baking aisle which is designed for melting/cooking. Not all chocolate from the confectionary aisle (ie eating chocolate) will melt smoothly or easily, and some are prone to seizing / burning unless using a bain-marie. (Read blue block in post for more info!). But if you have used eating chocolate before and know brands that melt fine, by all means go ahead!
2. Oil – insurance policy to prevent cracking when cutting, and adds a bit of shininess to the chocolate.
3. These are my classic add-ins. Coconut is essential! Reminiscent of Golden Rough, a retro favourite. But…. you can use whatever you want. 🙂 Biscuits, any other nuts, dried fruit, glace cherries. Add as much as you want as long as there is enough chocolate to coat everything.
PS I usually don’t bother cutting the raspberries and marshmallows in half. But when gifting, I do. Just better dispersement.
4. Keeps for weeks and weeks! Refrigerate if hot where you are.
Nutrition per serving, assuming 12 servings.
Premium upgrade to block: Lindt (best before getting into couverture), Plaistowe, and a couple of good US brands: Ghirardelli and Baker’s brand. 70% cocoa for grown-ups, or 50/50 combo of milk and dark. Finely chop with knife then melt. More info in post!
Whatever you choose, it is safest to source the chocolate from the baking aisle which is designed for melting/cooking. Not all chocolate from the confectionary aisle (ie eating chocolate) will melt smoothly or easily, and some are prone to seizing / burning unless using a bain-marie. (Read blue block in post for more info!). But if you have used eating chocolate before and know brands that melt fine, by all means go ahead!
2. Oil – insurance policy to prevent cracking when cutting, and adds a bit of shininess to the chocolate.
3. These are my classic add-ins. Coconut is essential! Reminiscent of Golden Rough, a retro favourite. But…. you can use whatever you want. 🙂 Biscuits, any other nuts, dried fruit, glace cherries. Add as much as you want as long as there is enough chocolate to coat everything.
PS I usually don’t bother cutting the raspberries and marshmallows in half. But when gifting, I do. Just better dispersement.
4. Keeps for weeks and weeks! Refrigerate if hot where you are.
Nutrition per serving, assuming 12 servings.
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