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. It 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!) Whether it’s for a special ocassion or just because, you can now enjoy that classic Australian recipe Gluten Free Rocky Road!
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. Where as is 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.
So there you have it my yummy Classic Gluten Free 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!
Classic Gluten Free Rocky Road
- 200 grams Dark Chocolate Nestle are tasty and Gluten Free!
- 200 g Milk Chocolate
- 35 g Copha*
- 280 g Marshmallows Ensure they are Gluten Free. See notes below
- 200 g Glace´ Cherries
- 1 cup Desiccated Coconut
- 1/2 cup Nuts of choice Macadamia, Almonds and Hazelnuts all work well
- 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 ready to get those last vestiges of chocolate out too!
- Pop both types of chocolate and the copha into a medium sized bowl and place 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 chopped 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, add the desiccated coconut and stir well. Ensure everything is coated thoroughly.
- Pour straight into your pre-lined tin. 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 out and then give your tin a quick knock on your kitchen bench to bring any air bubbles to the surface. Now pop your rocky road straight into the fridge for a minimum of 2-3 hours, though the longer the better.
- 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. To make cutting easier, simply heat your knife with hot water, wipe clean and slice. Enjoy!