I adore Rocky Road. It must be the different textures, crunchy, soft, chewy, smooth, and the sweet and salty flavours that attract me to this particular sweet treat. I regularly make some clusters when I have a few leftover bits of chocolate, nuts and marshmallows.
This year I decided to try this Easter Rocky Road. I’ve selected a variety of different Easter eggs to include. Some with marshmallow centres, others with buttery soft centres, and some with chewy jelly centres. I’ve also added the traditional peanuts and chopped up marshmallows to add to the textural sensation. You can definitely use milk or white chocolate for rocky road. For this version though I used 70% dark chocolate to balance out all the sweetness from the sugary add ins.
Easter Rocky Road
- 450 grams Good quality dark chocolate Chopped (I used 70%)
- ½ Cup Roasted peanuts Salted or unsalted
- 1 Cup Mini Marshmallows
- 2 Cups Mini & Small Easter Eggs
- Place the easter eggs into the fridge/freezer. This will help them not to melt immediately when added to the melted chocolate
- Grease and line an 20cm square baking tin with non-stick cooking spray and baking paper
- Break or chop the dark chocolate into smallish pieces
- Add the chocolate pieces to a heatproof bowl. Add around 2 – 4 cm of water to a medium saucepan and heat on a medium-low heat. Pop the bowl with the chocolate on top, ensuring the bottom of the bowl does not touch the water below. Let the heat slowly melt the chocolate, stirring occasionally. If the water starts to boil or splutter, turn the heat down. Ensure that no water droplets get into the chocolate or it will seize
- Once the chocolate is melted, remove from the heat and gently stir in the roasted peanuts, mini marshmallows and half of the Easter eggs until they are covered
- Pour the chocolate mixture into the prepared tin and spread out into an even layer. Press the rest of the Easter eggs on top while the chocolate is still wet. Refrigerate for at least one hour or until the chocolate is set. Cut into small squares and serve. Keep in the fridge in an airtight container