How does a piece of Dark Chocolate Rocky Road sound to you? Pretty good, right! It is super easy to make with only 5 ingredients, all thrown together to make a rich and decadent sweet.
Happy Sunday my friends from Sunny (but cold) QLD in Australia! We are in our winter (which is normally not that cold) and I think a few of us are suffering from the need to hibernate all the time, as quite frankly we NEVER have cold weather (our nickname is the sunshine state).
As you know I recently shared with you guys a recipe for a Milk Chocolate Rocky Road and well, me being me, I couldn’t stop thinking about a variety made with Dark Chocolate instead. One of the team from work and I were also having a chat about Dark Chocolate and how nice it is and how you don’t eat as much of it as you do with milk chocolate. My brain start processing our conversation and pretty pictures of chocolate were coming to me, left right and centre.
I knew I wanted to make it slightly differently to my milk chocolate version as it would be a little bit boring if they were exactly the same. Plus I wanted to add a pop more colour to contrast with the darkness of this chocolate variety, so I thought about it and decided that strawberry licorice would be a nice addition to the mix and butt-a bing, here we are.
I have lots of pics for the steps for this recipe and I even made a little video to show you what is involved.
So, let’s get to it…………………it is a super easy start with a bag of marshmellows that you then chop in halves.
If you use kitchen scissors, this step is pretty straightforward, they will get a bit sticky but you can rinse them off or at least at the end between this and the next step.
I have this (possibly unnatural) fear of pulling any of my fillings out (one of my family friends) did that when we were growing up by eating a mintie and I have lived in fear the rest of my life that it will happen to me too (I should probably think about getting over that at some point, hey). So, I am telling you this because it is my recommendation that for the licorice pieces, you cut them in thirds. They are a chewy lolly and I think the smaller pieces the better. You could go so far as to chop them up in the food processor but if you do, they will be more like a fleck of colour, than a blob and I wanted a blob.
So after the above 2 steps, most of the hard work is done. Also add your nuts…………………….
and your coconut to this bowl…………………..(it should be looking quite pretty now, but wait for the most pretty bit coming below……………….
Melting the chocolate is done on the stove top (microwave if you want) and is an almost therapeutic way to spend some time. Once that is done, you add it to the bowl (this is what I mean about the pretty aspect, oh, so pretty in our bowl!!)
Now that all of our ingredients are in there, you mix like a crazy person, stir, stir, stir, to get all of those ingredients coated in the chocolate. It will set again quickly and you don’t want your coconut to be not mixed in as you will loose the lovely chocolate colour that is traditional of this treat.
At this point, you are very close to having big delicious pieces of Dark Chocolate Rocky Road (can be made on a school or work night by the way, as it is not that time consuming).
I will mention it in the recipe, however, you should have your slice tray ready to go with the baking paper in it. Otherwise your Rocky Road will set in the bowl and cleaning that ain’t going to be a fun task. As soon as the ingredients are mixed in together, tip the mix into your slice tray and put out with a spatula.
Then once your done, throw it in the fridge to set. At this point, I highly recommend putting hot water into your mixing bowl and cleaning it STAT. I once had a situation where my sink got clogged as I had been making chocolate dipped strawberries and had put too much of the melted chocolate down the sink and then I had to use about 3 bottles of draino to clear it. So, if you want to avoid a scenario like that clean that bowl with hot or boiling water right away.
The Dark Chocolate Rocky Road will set quite quickly, I was taking this to work on Friday and wanted to cut it the night before as I am not overly dexterous in the wee hours of the morning before work. I tell you this because it was only about 1-2 hrs after I had put the Rocky Road into the fridge, that I was able to take it back out, sliced it, put it in a container and be ready to it to accompany me to work in Friday (woo hoo, if Fridays weren’t already the best day in the world, they just got better with having this in the fridge at work).
The pic looks remarkably like the above pic, but I assure you, one is pre set and the other, is set.
So after it is set, cut it up into nice big chunky pieces, take a few pretty pics of it for insta if you are into that sort of thing and then, YOU ARE DONE!
Adios amigos, I’ll catch you on the flip side.
Dark Chocolate Rocky Road
Dark Chocolate Rocky Road
- 375 grams dark chocolate melts
- 210 grams marshmellows this is a standard bag size
- 1/4 cup desiccated coconut
- 1/4 cup granulated nuts
- 1 cup strawberry licorice
- Line a slice tray with baking paper
- Start with a medium sized mixing bowl. Cut marshmellows in halves
- Then cut licorice into thirds
- Add coconut and nuts to the bowl
- Place a medium saucepan, 1/2 filled with water on the stove. Place a heatproof bowl on top of the saucepan and the melts in the bowl. Stir the chocolate a little as it melts. As soon as the last piece looses its form, use a tea towel to grab the bowl and turn off the heat.
- Pour melted chocolate into the marshmellow mix.
- Stir like crazy to thoroughly combine all of the ingredients
- Tip the mix into a lined slice tray and push down with a spatula to direct mix into corners of tray, so it is flat and consistently laid out.
- Refrigerate for 1-2 hours till set. Cut into pieces and serve.
- It probably goes without saying but the smaller the pieces, the more you will have to go around, however, some people see a piece as a meal in itself, so you can be the judge of your piece sizes
- Make sure you wash the chocolate bowl sooner rather than later, as the remaining chocolate will set and it is harder to clean if the leftover bits are stuck to the bowl.
- Use kitchen scissors to cut the marshmellows and licorice. A knife if you don't have scissors.
- If you want smaller pieces of the licorice and or marshmellows, use a food processor.
Your Sweet Tooth
Okay, okay, okay, so, if you like this Dark Chocolate Rocky Road, recipe, I am guessing you have a sweet tooth, let’s provide you with some other options then, shall we…………..what about this Dark Chocolate Bark, it is SOOOOOOOO good and has a different colour palette to this recipe, so depends what colour combination you want to go for on the day.
Let’s throw a little love to a healthier dessert (or breakfast for that matter!) option with this beautiful Chia Pudding, it uses some Super Food Ice Cream Sprinkles and the recipe to make those bad boys, can be found right here.
As like is not always like a box of chocolates (love that movie), then I also want to give you some salad options. These 4 are my favourites:
- Crispy Chicken Caesar salad
- Turmeric Cous Cous Salad with Basil Drizzle
- Bacon and Egg Quinoa Salad
- Potato Salad
Ok, so I am actually going this time in saying good-bye. I bought a pair of shoes yesterday and gave Tonks the elastic that keeps them together as a pair at the store. He has been running around ever since with the elastic in his mouth and bringing it to me, to get me to play with him (bless his little heart). I tell you this, as I need to go and get said elastic and sit with him for a bit and play, he LOVES games like that and whilst he has plenty of toys and they are all more expensive than the ‘free’ elastic, that is his thing at the moment, so I have to indulge him.
Drop me a line if you have questions about one of my recipes, I am usually here on SCS.
I would love to connect on pinterest and share ideas!