Ruby Chocolate Rocky Road Food

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RUBY CHOCOLATE ROCKY ROAD



Ruby Chocolate Rocky Road image

The idea of rocky road is pretty much that: piles of rocky goodies all coated and glued together with chocolate that doesn't crack when you bite into it (thanks to coconut oil). So although I have used some fairly gourmet ingredients here, don't feel locked into that. Just go with what you have in the cupboard that you think will go well together!

Provided by Tenina Holder

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 1h30m

Yield 20

Number Of Ingredients 10

14 ounces ruby chocolate, chopped
½ cup coconut oil
1 teaspoon vanilla extract
18 shortbread cookies (such as Walkers®), coarsely chopped
½ (10 ounce) package marshmallows, cut into cubes
½ cup shelled pistachio nuts
½ cup slivered almonds
1 ½ ounces candied flowers
3 tablespoons freeze-dried raspberries
3 tablespoons coconut flakes

Steps:

  • Grease a small baking sheet and line it with waxed paper.
  • Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
  • Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
  • Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 25 g, Cholesterol 4.9 mg, Fat 17.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 10 g, Sodium 72.8 mg, Sugar 7.7 g

CHEF JOHN'S ROCKY ROAD



Chef John's Rocky Road image

I thought I was gonna show you how to make a famous candy, based on a famous ice cream, but as it turns out, it's actually the other way around. The ice cream flavor was inspired by an Australian candy that goes by the same name, which used the same signature ingredients--chocolate, marshmallows, and nuts. Regardless, this is super easy to make, and would be an absolutely wonderful edible gift for the upcoming holidays. Keep unused portions in the fridge.

Provided by Chef John

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 3h

Yield 16

Number Of Ingredients 6

1 ½ cups dark chocolate chips
3 tablespoons unsalted butter, cubed
2 teaspoons maple syrup
1 ½ cups miniature marshmallows
1 ¼ cups lightly salted roasted almonds
¼ cup unsweetened cocoa powder

Steps:

  • Combine dark chocolate chips, butter, and maple syrup in a heat-safe bowl and place over a saucepan filled with about 1 inch of hot water set over the lowest heat setting on the stovetop. Allow mixture to melt; do not stir.
  • While mixture melts, line an 8x8-inch baking pan with plastic wrap.
  • Slowly stir melted chocolate mixture together with a spatula until shiny and smooth. Remove from heat and stir in marshmallows and almonds until combined.
  • Quickly transfer mixture into the prepared baking pan. Distribute evenly but do not smooth or press down the top--try to preserve a rough texture on the top. Let cool to room temperature, about 30 minutes. Wrap in plastic wrap and refrigerate until well chilled and firm, about 2 hours.
  • Sift cocoa over the top and cut into 16 squares.

Nutrition Facts : Calories 181.2 calories, Carbohydrate 18 g, Cholesterol 5.7 mg, Fat 12.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 47.2 mg, Sugar 3.7 g

CHOCOLATE ROCKY ROAD CAKE



Chocolate rocky road cake image

Adapt this rocky road cake depending on what you have. With chocolate sponge and sweet-and-salty rocky road topping, it's a joyous cake

Provided by Liberty Mendez

Categories     Dessert

Time 1h30m

Yield Serves 10-12

Number Of Ingredients 16

125g salted butter, softened, plus extra for the tin
100ml vegetable oil
125g Greek yogurt
100ml milk
2 tbsp coffee granules, dissolved in 100ml boiling water and cooled (this enhances the chocolate flavour)
2 large eggs
225g light brown soft sugar
200g self-raising flour
1 tsp baking powder
50g cocoa powder
150g biscuits (we used digestives), plus extra for the topping
100g salted butter, cut into cubes
200g dark chocolate, finely chopped
60g golden syrup
80g mini marshmallows, plus extra for the topping
handful of extras of your choice, such as honeycomb pieces, popcorn, nuts, raisins, dried cranberries or glacé cherries (you'll need about 60g), plus extra for the topping

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Butter the base of a 23cm loose-bottomed cake tin and line with baking parchment. Melt the butter in a small pan over a low heat, then remove from the heat and leave to cool for 3 mins. Whisk the melted butter, oil, yogurt, milk, coffee and eggs together in a large bowl until combined. Whisk the sugar, flour, baking powder and cocoa together in a separate large bowl, breaking up any lumps of sugar with the whisk. Gradually whisk the wet ingredients into the dry until smooth, then pour into the tin. Bake for 55 mins-1 hr until firm to the touch and a skewer inserted into the middle comes out clean with no wet crumbs. Leave to cool completely in the tin.
  • For the rocky road, tip the biscuits into a food bag and bash with a rolling pin until roughly broken up. Melt the butter, chocolate and golden syrup together in a large pan over a low heat, stirring until smooth. Remove from the heat and leave to cool a little.
  • Tip the crushed biscuits, mini marshmallows and any extras into the pan and stir until everything is completely coated in the chocolate mixture. Spoon the rocky road over the cooled cake and smooth with a spatula so the top is completely covered. Sprinkle over some extra biscuit pieces, marshmallows and any other bits you'd like to add. Leave to set at room temperature for at least 2 hrs, or chill for 1 hr to help it set more quickly. Remove the cake from the tin, slice and serve. Will keep in an airtight container in a cool place for up to two days.

Nutrition Facts : Calories 609 calories, Fat 38 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 34 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

WHITE CHOCOLATE ROCKY ROAD



White chocolate rocky road image

Give standard rocky road a Christmas twist with pistachios, cherries, custard creams, white jazzies and seasonal dried fruit. It's a great festive treat

Provided by Cate Dixon

Time 15m

Yield Makes 16 squares

Number Of Ingredients 8

80g butter, plus extra for the tin
450g white chocolate, broken into chunks
200g custard creams, broken into quarters
50g shelled unsalted pistachios, roughly chopped
75g dried cherries
150g pink and white marshmallows (ensure vegetarian, if needed)
40g white chocolate jazzies
1 tsp sprinkles of your choice

Steps:

  • Butter a 20 x 5cm deep square baking tray and line with baking parchment. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Stir occasionally until fully melted and smooth.
  • Mix the custard creams, pistachios, dried cherries and marshmallows into the melted chocolate mixture, reserving a little of each to decorate later, until evenly coated. Tip the rocky road mixture into the prepared tray, smooth the surface with the back of a wooden spoon, then poke the reserved ingredients and jazzies into the top and scatter with the sprinkles. Chill in the fridge for at least 2 hrs until firm, or overnight.
  • Run a sharp kitchen knife under a hot tap, wipe dry, then cut the rocky road into 16 squares. Will keep in an airtight container for up to two weeks.

Nutrition Facts : Calories 325 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE ROCKY ROAD CAKE



Chocolate Rocky Road Cake image

Serve this beautiful cake at dinner parties or for special occasions and impress your guests with chocolate, marshmallows and peanuts top this moist chocolate cake. From my Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories     Dessert

Time 1h20m

Yield 15 serving(s)

Number Of Ingredients 17

1 1/2 cups sugar
1/2 cup butter, softened (or margarine)
3 eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 cup water
1 teaspoon vanilla
1 1/4 teaspoons baking powder
1 teaspoon baking soda
2 cups miniature marshmallows
1/4 cup butter (or margarine)
3 ounces cream cheese
1 ounce unsweetened chocolate
2 tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
1/2 cup salted peanuts, coarsely chopped

Steps:

  • heat oven to 350*F.
  • in a large mixer bowl combine all cake ingredients, beat at low speed scraping bowl often until ingredients are moistened.
  • beat at high speed, scraping bowl often , until smooth for 1 to 2 minutes.
  • pour into greased and floured 13x9 baking pan, bake for 30 to 40 minutes or until wooden pick inserted into center of cake comes out clean.
  • sprinkle with marshmallows, continue baking 2 minutes or until marshmallows are softened.
  • meanwhile in 2 qt saucepan combine 1/4 cup butter, cream cheese, chocolate and milk. cook over med heat stirring occasionally until melted (8 to 10 min).
  • remove from heat, stir in powdered sugar and vanilla until smooth.
  • pour over marshmallows and swirl together.
  • sprinkle with peanuts.

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