Espresso rocky road
serves
16
This espresso rocky road recipe is the perfect adults-only Christmas gift idea. Ideal for colleagues, friends, or even as an afternoon sweet festive treat, this coffee-flavoured dessert is easy to make and even more delicious to eat. Soft chunks of marshmallow are mixed with swirls of melted dark chocolate with a touch of instant coffee for a little pick-me-up, balanced with as salty bits of pretzel and crunchy hazelnuts. What's not to love?
Recipe note: You’ll need a 22cm square baking pan
Ingredients (8)
- 4 x 180g blocks dark (40%) chocolate, chopped
- 1 1/2 tbs instant coffee powder, plus 2 tsp extra
- 1 tbs boiling water
- 150g white marshmallows
- 50g pretzels
- 1/2 cup (75g) hazelnuts, toasted
- 290g packet white chocolate melts
- 1 tbs Dutch cocoa
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Grease a 22cm square baking pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
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2.Place dark chocolate in a medium heatproof bowl set over a pan of simmering water (don’t let base of bowl touch the water). Cook, stirring occasionally, until chocolate is smooth and melted. Remove from heat. Dissolve coffee powder in the boiling water then stir into the chocolate until just combined (do not overstir, as chocolate will thicken quickly).
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3.Add marshmallows, pretzels and hazelnut to chocolate and give 2 stirs, then spoon mixture into prepared pan, pressing to level (adding to pan and pressing into pan will finish covering ingredients in chocolate).
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4.Place white chocolate in a small heatproof bowl set over a pan of simmering water (don’t let base of bowl touch the water). Cook, stirring occasionally, until chocolate is smooth and melted. Drizzle over rocky road to cover. Combine cocoa with extra coffee powder in a small bowl, then sprinkle over white chocolate. Refrigerate for at least 2 hours, or until set.
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5.Serve cut into squares.
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