Simple, Easy Chocolate Rocky Road Recipe (Perfect for Mother’s Day)

With Mother’s Day fast approaching (the second Sunday of May in most countries), now is the time to make a personalised gift. Chocolate Rocky Road is delicious, simple and cheap to make and looks stunning; the perfect recipe for all the Dads out there to give their kids a hand to make this delicious treat for mum on Mother’s Day.

I have written recipes for both a white chocolate and milk/dark chocolate version. I particularly like the white chocolate rocky road, the green of the pistachios looks great against the pink marshmallows and red cranberries. You could make one, or both versions and wrap them in clear cellophane, then tie with a ribbon; it will make the perfect gift and mum will appreciate the extra effort you have gone to.

White Chocolate Rocky Road Recipe Ingredients

  • 400g white chocolate (I use Lindt), roughly chopped
  • 1/2 cup shelled pistachios (unsalted), roughly chopped
  • 1 cup pink marshmallows (I use Pascall raspberry flavour), chopped into quarters
  • 1/2 cup dried cranberries (commonly sold under the brand ‘craisins’), roughly chopped

White Chocolate Rocky Road Recipe Method

Line a 10cm x 20cm x 4cm (or similar size tin) lamington tin with foil. Lightly spray the foil with vegetable oil spray. Place the pistachios on a microwave proof plate and cook on high for 30 seconds at a time, stirring in between bursts until the pistachios are lightly toasted.

Melt the chocolate in a microwave proof bowl on low/medium heat for 30 seconds at a time, stirring in between bursts until the chocolate is melted (don’t be tempted to melt the chocolate on high, as the chocolate may burn and seize, becoming unworkable). Add the remaining ingredients to the chocolate and stir to distribute evenly through the chocolate.

Pour into the prepared tin and tap the tin on the bench a few times to release any trapped air bubbles and smooth the top. Place in the fridge for a few hours to firm up. Once firm, remove from the fridge and release the foil from the tin. Cut the edges off the Rocky Road, then cut into squares using a warm knife (you can dip the knife in hot water and dry it before cutting, this will make cutting easier).

Milk/Dark Chocolate Rocky Road Recipe Ingredients

  • 400g milk or dark chocolate (I use Lindt), roughly chopped
  • 1/2 cup slivered almonds
  • 1 cup white marshmallows (I use Pascall Vanilla flavour), chopped into quarters
  • 100g rose water Turkish delight, roughly chopped

Milk/Dark Chocolate Rocky Road Recipe Method

Line a 10cm x 20cm x 4cm (or similar size tin) lamington tin with foil. Lightly spray the foil with vegetable oil spray. Place the almonds on a microwave proof plate and cook on high for 30 seconds at a time, stirring in between bursts until the almonds are lightly toasted.

Melt the chocolate in a microwave proof bowl on low/medium heat for 30 seconds at a time, stirring in between bursts until the chocolate is melted (don’t be tempted to melt the chocolate on high, as the chocolate may burn and seize, becoming unworkable). Add the remaining ingredients to the chocolate and stir to distribute evenly through the chocolate.

Pour into the prepared tin and tap the tin on the bench a few times to release any trapped air bubbles and smooth the top. Place in the fridge for a few hours to firm up. Once firm, remove from the fridge and release the foil from the tin. Cut the edges off the Rocky Road, then cut into squares using a warm knife (you can dip the knife in hot water and dry it before cutting, this will make cutting easier).