Ruby Chocolate Rocky Road Food

RUBY CHOCOLATE ROCKY ROAD

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.

RUBYSNAP ROCKY ROAD COOKIES

Steps:

• Blend butter, sugars, and almond oil/extract to consistency of peanut butter. Add eggs, sour cream, and buttermilk, mix well. Mixture will be very wet. Mix in soda, salt, and cocoa. Mix flour in last in three parts. Chill completed dough overnight.
• Using a #30 scoop (I used my Williams Sonoma medium ice cream scoop), scoop onto baking sheet lined with parchment paper. If you don't have parchment paper you can use a silpat or grease your baking sheet with cooking spray. I was able to fit 6 cookies per standard baking sheet.
• Bake cookies for 13 minutes at 350 degrees conventional or 300 degrees convection.*
• Prepare the chocolate buttercream frosting ahead or while cookies are cooling. In a mixing bowl combine butter, powder, sugar. Slowly add in milk and vanilla until mixture is smooth. To thin the frosting add more milk, one tablespoon at a time. To thicken the frosting add more powdered sugar, 1/4 cup at a time.
• After cookies are cooled, spread with 1-2 tablespoons of frosting. Top with marshmallow cut in half, sticky side down. Melt chocolate chips in a glass bowl in the microwave (stir every 30 seconds- do not overheat or chocolate chips will burn), then pour into a sandwich ziplock bag. Snip the corner of the bag and drizzle melted chocolate over top of cookie with frosting and marshmallow.
• *To get the beautiful, perfectly domed cookies that you see at Rubysnap, cook your cookies on convection bake. I do not have a convection oven, so the cookies you see in these photos were baked with a standard oven at 350.

WHITE CHOCOLATE ROCKY ROAD

Steps:

• Line the base and sides of a 18cm x 28cm rectangular slice tray with baking paper.
• Place the white chocolate and coconut oil into a heatproof, microwave-safe bowl.
• Heat, uncovered, on 50% power, stirring every minute with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts (if using a Thermomix, melt for 3-4 minutes, 80 degrees, Speed 2).
• Remove from the microwave and stir until smooth.
• Stir through the coconut, marshmallows, Turkish Delight and pistachios.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).

ROCKY ROAD OATMEAL

Steps:

• In a large microwave safe bowl, combine oats, milk, brown sugar, cocoa powder and salt. Microwave on high for 3 1/2 minutes. Allow to rest 2 minutes then remove from microwave and stir in vanilla. Top with nuts, marshmallows and chocolate chips, serve warm.

THERMOMIX ® RECIPE

Steps:

• Ruby chocolate moussePlace 6 silicone moulds (80 g each - see Tips) on a tray and set aside.Place water, beetroot powder, glucose syrup and sugar into mixing bowl and heat 2 min/100°C/speed 3. Leave to cool in mixing bowl for 2 minutes.Add ruby chocolate and mix 30 sec/speed 2, until melted and smooth. Transfer into a large bowl and set aside to cool. Clean and dry mixing bowl.Insert butterfly whisk. Place cream into mixing bowl and whip 40-50 sec/speed 3.5, watching through hole in mixing bowl lid to avoid overwhipping, just until soft peaks form (see Tips). Remove butterfly whisk.Add whipped cream to chocolate mixture and gently swirl to marble and combine. Do not over mix. Divide mixture between reserved silicone moulds, smooth surface and place into freezer overnight (see Tips). Thoroughly clean and dry mixing bowl and butterfly whisk.Raspberry mini meringuesPreheat oven to 100°C. Line a large baking tray (40 x 35 cm) with baking paper and set aside.Place a bowl onto mixing bowl lid and weigh caster sugar into it. Set aside.Place a separate small bowl onto mixing bowl lid and weigh icing sugar into it. Set aside.Insert butterfly whisk. Place egg whites and cream of tartar into mixing bowl and whip 1 min 40 sec/speed 4, without measuring cup.Whip speed 4, adding reserved caster sugar 1 teaspoon at a time through hole in mixing bowl lid until sugar dissolves (approx. 1 minute and 20 seconds). Scrape down sides of mixing bowl with spatula.Add reserved icing sugar and raspberry powder and mix 2 sec/speed 3 or until just combined, watching carefully through hole in mixing bowl lid to avoid over mixing. Remove butterfly whisk.Transfer mixture into a piping bag fitted with a plain nozzle (1 cm). Pipe mini meringues (approx. 1 cm) onto prepared baking tray, spacing 1 cm apart (makes a minimum of 60 mini meringues). Bake for 45 minutes (100°C) or until meringues are crisp and firm. Turn off oven and allow to cool completely in oven. Once cool, place meringues into a sealable container until ready to use (see Tips). Clean and dry mixing bowl.Dark chocolate creamPlace chocolate into mixing bowl and grate 10 sec/speed 8.Add cream and butter and heat 2-3 min/50°C/speed 3, until melted and smooth. Transfer into a bowl. Cover surface with plastic wrap and set aside to cool. Once cooled, transfer into refrigerator to thicken - cream needs to be thick enough to hold its shape when piped (see Tips). Clean and dry mixing bowl.Ruby chocolate glazePlace gelatine into a bowl, cover with cold water and set aside to soften.Place milk, beetroot powder and glucose syrup into mixing bowl and heat 2-3 min/90°C/speed 1, until hot.Remove reserved gelatine sheets from water, squeeze to remove excess moisture, then add to mixing bowl. Add 250 g of the ruby chocolate and mix 15 sec/speed 2, until melted and smooth. Set aside.Place wire rack onto a baking tray. Remove frozen ruby chocolate mousse from the freezer, generously pour glaze over each mousse to coat evenly and completely. Place tray and wire rack with coated mousse into refrigerator. Thoroughly clean and dry mixing bowl.Place remaining 100 g ruby chocolate into mixing bowl and melt 2 min/50°C/speed 2. Remove chocolate mousse from the refrigerator and drizzle melted chocolate decoratively over the top of each mousse. Place back into refrigerator.Raspberry cream moussePlace sugar into mixing bowl and mill 10 sec/speed 10.Add raspberries and lemon juice and blend 5 sec/speed 5-10, increasing speed gradually from speed 5 to 10. Scrape down sides of mixing bowl with spatula.Insert butterfly whisk. Add egg white and beat 2 min/speed 4, until fluffy. Remove butterfly whisk.AssemblyPlace reserved Dark chocolate cream into a piping bag fitted with a plain nozzle (1 cm). Pipe a small amount onto the underside of 30 of the reserved mini meringues and sandwich with another meringue drop (to form 30 portions in total).Place a small amount of the Dark chocolate cream onto each serving plate and smooth out. Place a glazed Ruby chocolate mousse on top of chocolate cream, then top each mousse with a spoonful (or a quenelle) of the reserved Raspberry cream mousse. Arrange 5 of the reserved mini meringue sandwiches around each mousse. Garnish with fresh raspberries and raspberry powder just before serving.

ROCKY ROAD SQUARES

Steps:

• Line a 9x13-inch pan with waxed paper, cut to fit. Set aside.
• Measure chocolate chips into med saucepan. Stir at low heat until melted.
• Remove from stove, continue stirring until smooth.
• Stir in peanut butter until evenly blended.
• In a large bowl, mix marshmallows and nuts.
• Pour in the chocolate mixture and stir until just combined.
• Spread into pan and refrigerate until firm.
• With sharp knife, cut into squares.
• *Note: Half recipe uses an 8-inch square pan.