Rocky Road Recipe With Dark Chocolate And Liquorice

ROCKY ROAD RECIPE WITH DARK CHOCOLATE AND LIQUORICE

Rocky road recipe with dark chocolate and liquorice image

A sophisticated twist on the classic chocolate creation.

Provided by Jerrie-Joy Redman-Lloyd & Alice Storey

Categories Dessert

Time 20m

Yield Serves 6

Number Of Ingredients 12

Ingredients

500 gm dark chocolate (60% cocoa solids) coarsely chopped
200 gm vanilla marshmallows, roughly chopped
150 gm almonds, roasted and coarsely chopped
20 gm freeze-dried raspberries, plus extra for scattering (see note)
120 gm butter, diced, plus extra for greasing
220 gm (1 cup) caster sugar
185 gm (½ cup) dark corn syrup (see note)
180 gm (½ cup) sweetened condensed milk
90 gm (¼ cup) blackstrap molasses
2 tbsp anise extract (see note)
2 tsp black food colouring
120 gm (¾ cup) plain flour

Steps:

To make liquorice, line a 20cm square cake tin with lightly buttered baking paper. Combine butter, sugar, corn syrup, condensed milk, molasses, anise, food colouring and a pinch of fine salt in a saucepan over low-medium heat, then bring to the boil and cook until the mixture reaches 120C on a sugar thermometer. Remove from heat, add flour and stir to incorporate. Pour into cake tin and refrigerate until chilled and firm (about 2 hours). Invert onto a board and cut into lengths about 2cm wide then cut into roughly 2cm-square pieces. Transfer to a tray lined with baking paper and refrigerate to chill (about 1½-2 hours).
Grease and line a 25cm x 16cm cake tin with baking paper, allowing the sides to overhang (for easy removal). Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally with a metal spoon, until smooth (2-3 minutes).
Combine marshmallows, almonds, raspberries and liquorice in a bowl, pour chocolate over and stir to coat well. Spread mixture evenly over baking tin, scatter with freeze-dried raspberries and set aside until firm (about 2 hours). Turn out onto a clean surface and, using a hot knife, cut into chunks. Store rocky road in an airtight container in the pantry for up to 2 weeks.

Nutrition Facts : ServingSize Serves 6

EASY ROCKY ROAD

Easy rocky road image

Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.

Provided by Member recipe by Aaron Goodall

Categories Afternoon tea, Treat

Time 20m

Number Of Ingredients 10

Ingredients

200g digestive biscuits (Rich Tea can also be used)
135g butter or margarine
200g dark chocolate (70% cocoa works best)
2-3 tbsp golden syrup
100g mini marshmallows (chopped regular marshmallows work too)
icing sugar, to dust
raisins, dried cranberries or any dried fruit
nuts
popcorn
honeycomb, broken into pieces

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.

Nutrition Facts : Calories 320 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 20 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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