A no bake, delicious and easy to prepare recipe which is a favourite of chocolate lovers, usually made during Easter times. It is filled with marshmallows, mini chocolate eggs, coconut etc and topped with white chocolate.
Ingredients
1. Milk chocolate – 200 gm
2. Dark chocolate – 100 gm
3. Desiccated coconut – ¼ cup (optional)
4. Marshmallows – 100 gm
5. Cadbury mini eggs – 150 gm
For topping
1. White chocolate – 150 gm
2. Cadbury mini eggs – 75 gm
3. Sugar sprinklers for garnish
Preparation
1. Line a loaf tin with baking paper and keep aside.
2. In a bowl mix the quartered marshmallows, mini eggs and coconut. Keep aside.
3. Chop and melt the dark and milk chocolates together in a bowl until smooth and creamy.
4. Remove from heat and cool slightly for a minute.
5. Add the marshmallows mix and stir well to coat all ingredients with chocolate.
6. Pour into the prepared tin and spread out to an even layer. Refrigerate for 30 minutes.
7. Meanwhile melt the white chocolates. Cool slightly for a minute and pour over the chilled rocky road in the tin and decorate with toppings.
8. Refrigerate for 1 to 2 hours or until set.
9. Cut into pieces and store in air tight container in refrigerator.
Tips
1. Once the rocky road is set then take out from refrigerator and keep outside for 15-20 minutes before cutting.
2. If using mini marshmallows then no need to quarter it.
3. Digestive biscuits, crunchy bars, roasted pistachio, roasted macadamia, roasted peanuts, chocolate chips etc can also be mixed. (Step 2 refers)
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