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Rocky Road

By now you will have all had your fill of chocolates. Easter is always a double edged sword – sure you get a mountain of chocolate, but what you also can get is a mountain of guilt!  If you are looking for an easy way to get rid of the chocolate eggs I have the perfect recipe for you.  This one is another tradition created by yours truly.  I started making this for my Dad for Father’s Day and then also for Easter, Christmas and any day ending in Y.  It has been coveted by my partner and his friends and family so now I am going to share it with you.  Rocky Road doesn’t have a great reputation for being a “pretty” treat, but I can almost guarantee that once your guests, friends and work colleagues bite into it, all will be forgiven.

I wanted to give you some variations on this classic as well, so don’t be afraid to experiment if you have a favourite flavour or lolly item you would like to add!  The method is the same for both and added at the bottom – would love to see what you create!

Traditional Rocky Road

400g of milk chocolate broken into small pieces

200g of hazelnut chocolate (yes with nuts!) broken into small pieces

1 x bag of marshmallows (minus 6 white mallows, trust me!) cut into halves

160g of chocolate covered Turkish delight cut into small pieces

Roughly 15 raspberry lollies cut into halves

¼ cup of desiccated coconut

¼ cup of unsalted peanuts chopped into small pieces

¼ cup of cashews chopped into small pieces

Indulgent Rocky Road

600g of dark chocolate broken into small pieces

1 x bag of marshmallows cut into halves

160g of cherry ripe cut into small pieces

Roughly 15 raspberry lollies cut into halves

¼ cup of shredded coconut

¼ cup of almonds chopped to small pieces

¼ cup pistachios chopped to small pieces


  1. Place all dry chopped ingredients into a large plastic bowl and line a large glass baking dish with baking paper.
  2. On the stove, place a heat proof bowl over boiling water and add the chocolate.  If left on a medium-low heat, the chocolate should continue to melt without burning quite steadily but please remember to stir it every so often.
  3. Once the chocolate is melted, remove carefully from the stove and allow to cool for a few minutes.  Pour the chocolate into the bowl and mix well with a metal spoon until all ingredients are combined.  It can take a little while to incorporate the coconut but just keep mixing!
  4. Pour into the glass baking dish and level out the mixture with the back of a metal spoon.  Place in refrigerator for a minimum of 3 hours to set.   When you are ready to slice it up, allow it to sit out of the fridge for 10-20mins to allow cutting easier. Never use a wet knife!

Best of Luck!

X Steph

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