Healthy Rocky Road Recipes

HEALTHY ROCKY ROAD

Steps:

• First, prepare the marshmallow by pouring 60mL water into a medium bowl. Sprinkle gelatin evenly over the top of the water, stir together briefly and leave to bloom.
• Line a loaf tin with baking paper and dust with a fine layer of tapioca starch. Set aside.
• Create a honey syrup by adding honey and water to a saucepan and whisking to combine. Place saucepan onto a high heat and bring to a boil for around 2 minutes or until temperature reaches 116-118 degrees Celsius.
• With electric beaters in one hand, slowly pour honey syrup into bloomed gelatin while beating to combine. Beat for 8 minutes, slowly increasing the speed. While beating, add in the rose water.
• Once the mixture is white and fluffy, pour into the pre-prepared loaf tin. Place tin in freezer for 1 hour to set.
• Once the marshmallow is set, remove from the freezer and use a sharp knife, dusted in tapioca starch, to cut into small cubes. Dust each cube in tapioca starch and store in an airtight contain, between layers of baking paper to prevent sticking.
• Next it is time to melt the dark chocolate. Add a saucepan filled 1/3 full of water. Place the saucepan onto the stovetop and bring to a medium heat. Top the saucepan with a heatproof bowl. Break up the dark chocolate into chunks and place into bowl. Stir occasionally to melt evenly.
• Once the chocolate is melted, set aside for 5 minutes to bring the temperature down.
• Add the toasted coconut, pistachio, dried cranberries and cubed marshmallow to a bowl and stir to combine. Top with melted chocolate, mixing through quickly.
• Pour out into baking paper lined slice tin and spread out evenly. Top with dried rose petals if desired. Place into fridge to set for approximately 1 hour. Once completely set, remove from the fridge and use a sharp knife to slice into pieces. Place rocky road pieces into an airtight container and return to the fridge until ready to eat.

EASY ROCKY ROAD

Steps:

• Grease and line an 18cm square brownie tin with baking paper.
• Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.
• In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.
• Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.
• Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.