Celsius & Co.

Everyone has a recipe for Rocky Road! It’s one of those easy and quick recipes that requires NO baking. Just chop, melt and mix. Perfect I say. My girlfriend Maggie makes a good Rocky Road, she’s the reason I make this. It all started a very long time ago, it was a couple of weeks after easter. She had way too many chocolates, so she made Rocky Road – her version. She gifted me some and I was hooked.

What happened next?

I started making it, adding different variables, with nuts, without nuts, with liquorice, without liquorice…you get the picture. I change it up by using either dark, milk and white chocolate. Sometimes I mix both dark and milk together and sometimes I just use whatever I have and hope for the best. As I always say, use the ingredients that you can afford. I’ve made this with such a variety of chocolates all at different price points and it’s always worked out for me.The best part about making Rocky Road is – you can’t fail.

What I always add to mine (because of Maggie) is rice bubbles, I’m a textural eater, I love, love, love crunchy food, by adding the rice bubbles and honey comb it adds another dimension that levels it up in my book. If there’s an ingredient you don’t like omit it for something else.

Why so much?

Because this is how I roll. The more the merrier. This makes around 2.5kg of Rocky Road great for chopping up and feeding a crowd. Or, package it up in brown paper tie it up with some ribbon/string and gift it for Christmas, Easter or just because. If you don’t want to make this amount you can easily adjust by halving the amounts shown, it’s an adaptable recipe that is easy to make. I would suggest to wrap the Rocky Road in cling wrap prior to wrapping in paper to avoid the chocolate “bleeding” into the paper. It also keeps it fresh. At Christmas time I love to present it wrapped in clear cellophane. I add a nice tag and my gifting is done! Thanks Maggie for inspiring me all those years ago and still now.

Rocky Road

An easy melt, chop and mix recipe that feeds a crowd.

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Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack, sweets

Cuisine American

Servings 30

Equipment

• 1 Large mixing bowl
• 1 Mixing spoon
• 2 baking trays measuring 33cm x 23cm x 5cm high, lined with parchment paper
• 1 medium saucepan
• 1 large heatproof bowl for melting chocolate
• 1 cutting board + knife
• 1 non stick frying pan to toast the coconut
• 1 cookie tray to cool the coconut
• 1 rubber spatula / maryse scraper

Ingredients

  

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• 2.5 kg chocolate of your choice, I use 1/2 dark and 1/2 milk chocolate for the one pictured roughly chopped to melt quicker
• 6 Crunchie/Violet crumble bars roughly chopped
• 6 Cherry ripe bars roughly chopped
• 500 gms *Pomegranate flavoured Turkish delight cut into 4
• 300 gms soft marshmellows cut in half
• 150 gms dried cherries leave them whole
• 4 cups shredded coconut lightly toasted
• 350 gms rice bubbles

Instructions

 

• Place the frying pan on a medium heat, add the shredded coconut, stir continuously until the coconut is golden in colour. Set aside on a large tray to cool.
• Fill the saucepan 1/3 of the way up with water, bring to the boil and turn to a low heat.
• Using a heatproof bowl place it over the saucepan, ensuring the base of the bowl is not in contact with the water, add the chocolate and leave to melt for 5-10 mins. Using a metal spoon to mix.
• Once the chocolate has melted, remove the bowl from the heat, wipe any condensation from the base and set aside to cool slightly.
• Using the large mixing bowl, add all of the remaining ingredients : Crunchie, cherry ripe, Turkish delight, marshmallows, cherries, coconut and rice bubbles.Stir well using your hands to combine all of the ingredients, separating the Turkish delight as you go.
  
• Pour the chocolate all over the ingredients, use a large mixing spoon to combine all of the chocolate through until the mixture is well coated.
  
• Using a scraper, pour the mixture into the prepared trays, place in the fridge for at least 1-2 hrs to set, or overnight.
  
• Remove the trays from the fridge an hour before cutting, remove the parchment paper and cut to your liking.
  

Notes

• Pomegranate Turkish delight can be found at most continental delis. If you can’t find it, use 4 of the “Frys” brand instead, chop roughly as per other ingredients.
• You can add nuts to this, I have previously, I didn’t alter the recipe, I added 1 cup of roasted almonds and it worked out perfectly.
• Cranberrries can be substituted for the cherries, I choose to leave them whole rather than chop them.
• By leaving the Rocky Road out before cutting, this softens the chocolate slightly to make chopping/cutting easier and safer.
• A “Maryse” scraper/ spatula is flexible rubber scraper ideal for removing every bit of the mixture from your bowls.

Keyword chocolate rocky road, easy rocky road, rockyroad

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