Billy’s famous rocky road

Billy’s famous rocky road

By
From
Have You Eaten
Makes
16
Photographer
Billy Law

I find classic rocky road to be overly sweet, and I only need one small piece to send me buzzing about on a sugar high. I also think that sometimes traditional recipes need to be revised to better suit modern day palates. For this recipe, I use dark chocolate, which has a lower sugar content than milk chocolate, then bulk it up with crispy rice bubbles. The tartness of the fresh raspberries offsets the sweetness of the chocolate nicely.

Ingredients

Quantity Ingredient
100g unsalted butter
250g dark chocolate
60g rice bubbles
180g marshmallows
150g fresh raspberries
70g pistachio nuts, toasted

Method

  1. Grease a 20 cm square baking tin and line the base and sides with baking paper.
  2. Melt the butter and chocolate in a heatproof bowl over a saucepan of simmering water over low heat. Do not let the water touch the base of the bowl. Stir occasionally until the chocolate has melted, then remove the pan from the heat and set aside to cool a little.
  3. Put the rice bubbles, marshmallows, raspberries and pistachios in a large mixing bowl. Pour in the melted chocolate and stir to combine well. Tip the mixture into the baking tin, spreading it evenly to fill all the corners. Cover the top with a piece of baking paper, place another square baking tin on the top and weigh it down with heavy objects like tins or jars. Transfer to the refrigerator to set for at least 1 hour. Slice into 5 cm pieces.
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