Recipe: Jude’s Chocky Rocky Road


This gourmet version of a classic sweet makes a great Christmas present.

Recipe: Jude Mewburn from the  cook book Ripe Recipes: A Third Helping

Photo: Sally Greer

One of the best Christmas presents I have received the last couple of years is this Rocky Road from my friend Jude Mewburn. I was stoked when she was happy to share the recipe, as I think it’s a wonderful easy present to make for friends and family. This slice is also a great idea for a school fair, or as a tasty after-dinner treat.

For best results use a good quality chocolate; we recommend Whittaker’s chocolate. You can make this with any combination of nuts & fruits, so here is a base recipe and some ideas from Jude for combinations, but by all means use your own creative ideas; it would be hard to go wrong.

Makes 16 to 20 small squares

INGREDIENTS

2 x 250g blocks of good quality chocolate, white, milk or dark, roughly chopped
1 tbsp coconut oil
¾ cup of your favourite nuts
½ cup dried fruit or 1 cup natural fruit jubes  or  turkish delight
½ cup dried shaved coconut or long thread coconut
150g marshmallow
1 cup shortbread or your favourite biscuit, broken into small pieces (optional)

 

METHOD

Line a 20 – 30cm slice tin with baking paper. Melt the chocolate in a heatproof bowl over a pan of simmering water. When melted, stir in the coconut oil. Set aside for 5 minutes to allow the chocolate to cool a little.

Add the nuts, dried fruits or jubes, coconut, marshmallows and shortbread (if using), into the melted chocolate and mix until well combined.

Pour into the tin, distributing the marshmallows evenly in the tray! Place in the refrigerator for 2 – 3 hours to set.

Once set cut into small pieces or long strips. Store an airtight container in the refrigerator. For gifts cut the rocky road slice into small blocks and place into cellophane bags. Tie the top of the bag with a pretty ribbon to seal it.

Note: these are Jude’s recommended combinations.

Dark chocolate, white marshmallows, hazelnuts (roasted and skins removed), Turkish delight and coconut.

White chocolate, pink marshmallow, macadamia nuts roughly chopped, shortbread, dried cranberries, and coconut.

Milk chocolate, marshmallows, whole almonds, natural berry bliss jubes, biscuits, and coconut.


RIPE RECIPES: A Third Helping by Angela Redfern and the Ripe Deli team, Beatnik Publishing, RRP $60.00, beatnikshop.com

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