Rocky Road

Rocky Road is a dessert with its roots in American history. Originally made as an ice cream during the Great Depression in the 1920s & 30s, its appeal has lasted nearly a century. In this post I'm going to walk you through making the Rocky Road Slab.

This is one of the easiest, yet most decadent recipes you will ever come across. I can clear off a tray of it on my own, although I wouldn't recommend it (unless you want to start haemorrhaging sugar).

The good thing about rocky road is how versatile it is. All the 'rocks' are completely interchangeable. For vegans, marshmallows can be substituted for jelly tots, glacé or dried fruits, more nuts or coconut, to name but a few. Crystallized ginger is a good one to add if you want a bit of a kick to it, and the fieriness cuts right through the sickly sweet of the chocolate.

So here is the recipe I work from:

400g /14oz /2 & 1/2 cups Plain or Dark Chocolate

175g /6oz / 3/4 cup Vitalite (or alternative)

4 tbsp Golden Syrup

200g /7oz /1 & 3/4 cups Broken Digestive Biscuits

150g /5oz / 1 cup Broken Brazil or Walnuts

100g /4oz / 1/2 cup Roughly Chopped Glacé Cherries

100g /4oz / 2 cups Marshmallows

You will also need some freezer/strong food bags, rolling pin, BIG pan, wooden spoon & roasting tray.

1] First, lightly grease your roasting tin as this is where your Rocky Road is going to set.

2] Now for the fun part. Weigh out your biscuits and place them in a freezer bag, tie the bag up and then get a firm grip on your rolling pin. Right, now go to town on the bags. Work out any anger issues you have by beating the biscuits into a fine mess of crumbs and chunks. Don't go too wild though, if you need to beat stuff to within an inch of its biscuity life then I suggest you see a professional. Now repeat this process with your nuts of choice.

3] Once you've done that, roughly chop the glacé cherries and weigh out the mallows so they are ready to use when you need them.

4] Add the chocolate, Vitalite & golden syrup to the pan and melt together over a low heat. The trick, keep stirring, nobody wants burnt chocolate. Once you have a beautiful, syrupy, chocolate goo the fun can begin. Stir in the broken biscuits and nuts first. Once they are thoroughly mixed, add the cherries, then the marshmallows last. When you are satisfied that all the rocks are sufficiently drenched scoop it into your roasting tray.

5] Once cooled, put in the fridge and chill for around 12 hours. When it has set, slice it up and get your nom on.

Enjoy

xo