There’s nothing quite like a classic bite of rocky road, it happens to be a particular favourite of mine, but I always feel very naughty afterwards, must be something to do with all that marshmallow. Either way I tend to reserve making it only on special occasions. One such occasion happens to be Easter! Oh and low and behold, it is Easter! But alas, that eternal struggle of “I want to eat it all” vs “I really, really shouldn’t!”. So I thought why not knock up a couple of yummy batches for my Easter Hampers for my family instead, then I won’t have a chance to eat any! (I mean except for taste testing of course!)
The great thing about Rocky Road is it’s just so versatile, you can literally swap in and out any ingredients that you like or don’t like and it really is so easy to make Gluten free. So if you’d like to make a yummy edible gift for a gluten free friend? Why not give this a try, you really can’t go wrong.
What I really wanted to make this time though was a classic Australian rocky road. I say Australian because the ingredients for Rocky road have always varied from country to country. In Australia you’d typically see Milk chocolate stuffed with marshmallows, desiccated coconut, glace´ cherries, nuts and Turkish delight. In the UK you are more likely to see milk chocolate, biscuits and marshmallow with a touch of icing sugar sprinkled over top. In the US you are likely to find Rocky road ice cream with a swirl of marshmallow through it.
Me though? I wasn’t really in the mood to make my own Turkish delight, not today anyway. (I might try that one a little bit down the track.) For now though I thought a simple take on the Aussie rocky road would be just the ticket. Enter my Classic Gluten Free Rocky Road.
Classic Gluten Free Rocky Road
200g Dark Chocolate (whatever % you prefer, the higher the % of cocoa the more bitter the taste)
200g Milk Chocolate
200g Glace´ Cherries
1 Cup Desiccated Coconut
1/2 Cup Nut of choice (Macadamia, Almonds and Hazelnuts all work well)
First things first, a few notes on the ingredients if you’re making Gluten free. Pascall marshmallows are a hot topic as to whether or not they are in fact Gluten free. As advised by Coeliac Australia the Wheat Glucose syrup found in a lot of lollies and confectionery items are so highly processed that they no longer actually contain any traces of gluten. In this case Pascall Marshmallows should be fine, however there is still some debate on this and according to Pascall’s website they are not included on their Gluten free list. I would say as usual it really depends on your level of sensitivity. Some people do in fact react to Glucose syrup derived from wheat so taking the time to understand someone’s level of sensitivity is always a good idea. If you’d rather not risk it I suggest looking for Gluten Free Marshmallow’s, unfortunately you’ll have to go on the hunt for these. Now depending on your location you could look for the Sugarless Confectionery brand, you’ll often find these in health food shops or pharmacies or even the odd IGA.
Update! After swimming lessons this morning I went shopping with Mister L and stumbled across more Gluten free (by ingredient) Marshmallows in Big W! Look for Beattie’s BBQ/Camping Marshmallows in the confectionery aisle. They’re made with Corn Syrup just like American marshmallows, so no gluten and they also don’t include an Allergen advice for wheat either. I’ll definitely be giving them a try!
Now for chocolate it will again depend on your level of sensitives. Lindt and Cadbury make for yummy chocolate but can be contaminated so I would suggest going with Nestle´ dark and milk chocolate bits or melts. Nestle chocolate products are confirmed gluten free and their whole list can be found here.
OK so onto the good part!
The key here is to be able to move quickly once your chocolate is melted so preparation is key.
Grab a large square tin 25x25cm and line with baking paper, ensuring you leave a good length on either side hanging out so as to make it easier for you to remove.
Cut or rip some of the marshmallows into pieces so you have a nice variation in size and pop them into a large bowl. Add the glace cherries, desiccated coconut and your nuts of choice. (Nuts can be left whole or chopped slightly depending on what texture/look you’re after). Give this mixture a bit of a stir and set to the side.
Now before you go melting your chocolate ensure you have everything at hand. Have your lined tin ready to go next to your bowl of marshmallows and goodies and it’s also helpful to have a scraper or knife ready to get those last vestiges of chocolate out too!
Go ahead and break your chocolate into pieces and pop them into a large bowl with your copha over a pot of boiling water. (A double boiler). Make sure your bowl is not touching the water in the saucepan or it may burn your chocolate. Stir continuously to get the chocolate to melt together with the copha as you may find it takes a little bit longer to melt and work together.
Once your chocolate and copha are melted and mixed in take it off the heat and pour directly over your bowl of goodies. Try to work as quickly as you can and scrape every little bit of melted chocolate out of your bowl. Now fold the chocolate into your marshmallow mix and ensure everything is coated well.
Pour straight into your pre-lined tin and scrape all that coconutty goodness in as well. You may find the coconut and chocolate slops together in the bottom of the bowl, so be sure to get every little bit out. Spread your rocky road mixture into a level layer and then give your tin a quick knock on your kitchen bench to bring any air bubbles to the surface. Now you can pop your rocky road straight into the fridge for a minimum of 2-3 hours, though I like to leave mine over night before slicing up.
Your scrummy rocky road is all ready once the chocolate has set hard. It’s thanks to the addition of copha that will give you that wonderful sharp crack when you bite into the chocolate! Now you can slice up in any thickness you like and serve, or in my case, wrap up in cellophane and tie with some ribbon. Just be sure to keep it in the fridge till it is needed.
So there you have it my yummy Classic Rocky Road. A treat for any day of the year, but especially nice at Easter when it just doesn’t feel so naughty. Why not even give it a bit of an Easter twist with the addition of some solid egg chocolates? Or for the non-glutards amongst us, some Cadbury Creme Eggs? Hmmm my mouth is watering just thinking about it.
Sending you all Peace, Love and Easter Blessings!