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Rocky Road Chocolates stacked in white bowl
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5 from 1 vote

Rocky Road Chocolate

Rocky Road Chocolate is easy to make! With soft pillowy marshmallows, crunchy peanuts and raspberry lollies covered in milk chocolate.
Prep Time10 minutes
Set1 hour
Total Time1 hour 10 minutes
Course: Dessert, Snack
Cuisine: Western
Keyword: rocky road chocolate, rocky road chocolates
Servings: 30
Calories: 95kcal
Author: Adrianne

Equipment

  • 1 Mixing bowl
  • 1 Soup Spoon
  • 2 Silicon dome chocolate moulds 4cm, 1.5 inches
  • 1 Heatproof microwave safe jug
  • 2 Teaspoons

Ingredients

  • 300 grams / 11 oz milk chocolate Note 1
  • 1 cup roasted unsalted peanuts roughly chopped
  • 1 cup mini marshmallows Note 2
  • ½ cup red lollies roughly chopped, Note 3

Instructions

Technique 1

  • Combine: add mini marshmallows, chopped candy lollies and roasted peanuts to a medium sized mixing bowl. Use a soup spoon to stir and combine.
  • Fillings: use a teaspoon to spoon the combined rocky road fillings into the chocolate mould.
  • Chocolate: add the chocolate to a heatproof microwave safe jug. Microwave for 1 minute, then remove and stir (handle will be hot). Microwave for an additional minute, remove and stir, then microwave for 1 more minute (total time: 3 minutes).
  • Melted chocolate: working one dome at a time, pour the melted chocolate into the mould till it reaches the surface. Don't worry if a little excess flows out onto the flat part of the mould. You can cut this off once the chocolates are set.
  • Set: carefully pick up the filled chocolate mould with 1 hand either side and place into the fridge (either open it 1st or get someone to open it for you) for a minimum of 1 hour.
  • Serve and enjoy: once the chocolates are set, remove from the fridge, place mould on chopping board and push from the back to pop the chocolates out. Repeat for remaining chocolates.

Technique 2

  • Fillings: add the combined rocky road fillings to the melted chocolate and stir to mix in together.
  • Moulds: use 2 teaspoons to spoon the combined wet rocky road mixture into the chocolate mould. Repeat to fill each dome.
  • Set: carefully pick up the filled chocolate mould with 1 hand either side and place into the fridge (either open it 1st or get someone to open it for you) for a minimum of 1 hour.
  • Serve and enjoy: once the chocolates are set, remove from the fridge, place mould on chopping board and push from the back to pop the chocolates out. Repeat for remaining chocolates.

Notes

  • Note 1 - Chocolate: You can use chocolate melts, chocolate bits or a block of cooking chocolate broken into pieces. Ensure you measure it using kitchen scales or purchase exact quantity ie 300 grams which is approximately 11 ounces. 
  • Note 2 - Mini Marshmallows: these will be found in the cooking aisle as opposed to the sweets aisle. They come in a 100 gram packet and you can get pink and white or pastel colours. I like using approximately 3 mini marshmallows per individual chocolate and this is about 90 all together which is around 1 cup. You don't have to count them, approximate is totally fine! 
  • Note 3- Raspberry lollies: A standard 190 gram packet of these is approximately 1 cup and we only need to use half of them. They can be quite chewy, so I like to take kitchen scissors and chop them into 4 pieces (roughly) so that they are less big hunks and more smaller flecks of colour.
  • Note - Melting the chocolate: some recipes that talk about melting chocolate, will say microwave the chocolate in 30 second increments. However, I have tried this and let me tell you nothing happens after 30 seconds!!! So I microwave for 1 minute, remove  (use an oven mit as the handle is hot) and stir, microwave for 1 minute, remove and stir, then return to the microwave for 1 final minute and stir after that time. It works perfectly! 

Nutrition

Calories: 95kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 24mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Calcium: 7mg | Iron: 0.4mg