Recently I was watching an episode of Billl’s Kitchen: Notting Hill (Bill Granger) when I became mesmerized as he made Rocky Road. I have never made Rocky Road or really eaten it, but watching chocolate and butter slowly melt with some maple syrup thrown in for good measure was motivation enough for me to start! I have not been able to find Bill’s exact recipe so I have taken bits from recipes online (there are many) and modified to suit my tastes to make gluten-free rocky road.
- 176 grams chocolate – I only use dark chocolate
- 100 grams unsalted butter
- 2 tbsp. maple syrup
- 50 gram marshmallows (I use gluten-free marshmallows*)
- 100 g biscuits – I use Schar Maria Biscuits*
- 50 grams nuts and dried cranberries
Melt chocolate, butter and maple syrup in a double boiler. Try not to eat it all at this point as is rather good.
Break up biscuits into small pieces. Cut up marshmallows into bite size pieces.Mix biscuits, marshmallows, nuts and cranberries in a bowl. Pour over the chocolate and mix well. A hint I picked up from Bill Granger was to keep some of the chocolate back at this point.
Line a square baking tray with grease proof paper and pour in your mixture gently pushing it down and to the sides. Then pour over the chocolate you have kept in reserve.
Refrigerate. Once set cut into squares and enjoy. How easy is this?
I do eyeball the amount of cranberries and nuts I use and see what looks right, you can of course leave out the cranberries but I think they bring a great splash of colour. Originally I used 125 grams of biscuits but I felt that was a little too much for this ratio of chocolate and dropped it down to 100 grams.
I have made this now three times for work and I even take requests now for this as a birthday gift, so this seems to be something that everyone is keen to enjoy. Great rewards for not much effort – and it contains nuts and fruit so cannot be all bad!
* Purchased at Dischem