Rocky Road
Serves 8

Since putting this on my current menu at work it’s walking out the door!

The beauty with this recipe is that you can alternate fillings to your taste. Use almonds or Brazil nuts, put some chopped liquorice in or chocolate rice puffs. Ignore the ‘front of house’ description in this its just to tell the other chefs in the kitchen to walk out and ‘borrow’ some marshmallows from the bar 🙂 .

We use freeze dried raspberries, it can be a tricky product to get but if you can source it, it makes a great difference in texture and colour.

The vegan version is just as delicious and super easy to pump out.

GPO Rocky Road

  • 1.25 kg of dark chocolate (1kg of 70% cocoa, 250g of dark buttons)
  • 3 packs of ‘Front of house’ vanilla Marshmallows (halved) 15 pieces
  • 225g of roasted and peeled Hazelnuts and halved
  • 2 kitchen spoons of pitted cherries (150g)
  • Sprinkle of freeze dried Raspberries for top layer

Grease a baking or plastic tray with baking paper.
Melt chocolate in a bowl over the double boiler.
Once melted pour over other ingredients in a large stainless bowl.
Pour Rocky mix into tray evenly and sprinkle with Freeze dried Raspberries.
Set in fridge for 3 hours then cut into logs or chunks.

Vegan Rocky Road

Base

  • 1/4 cup oats
  • 1/2 cup almonds
  • 2 Tbsp cacao
  • 1/3 cup dried dates (chopped and soaked in boiling water for 15mins then drained)

Blend dry ingredients in a food processor. Add drained dates and blend again for a few seconds until crumbly. Push mix evenly on base of your container and cool to harden.

Filling

  • 2 Tbsp coconut oil
  • 1 Tbsp rice malt syrup
  • 100g dark chocolate (I used 85% Lindt)
  • 10-12 vegan marshmallows chopped
  • 1 cup mixed puffed corn and Rice Krispies (or broken vegan biscuits or nuts)Add oil, rice malt and chocolate to a saucepan and melt over low.
  • Stir in chopped marshmallows and puffed corn/rice

Pour over base and press down. Fill gaps with any loose melted chocolate.
Put in the freezer until set. Portion to desired shape and store and eat from the freezer.

Grease a cake large cake tin or plastic rectangle container, make your base first then push your mix evenly across your container you wish to store it in.