Easter will be here before you know it, so I thought it best to get in early with the Easter recipes. The first recipe is of course, a rocky road one. I almost decided to not to post it this year, as I know I’ve posted a few rocky road variations already, but I think this is a great gift for Easter.
The recipe below is enough to make 8 medium-sized eggs, but I made 1 giant and 4 medium eggs instead. If you do choose to make a larger egg, allow more time for the egg to set in the fridge.
Also, this post constitutes my entry into Kitchen Wench’s competition to win a Cuisinart Ice Cream Maker. Imagine the things I could make with that!
400 g milk chocolate, broken into pieces
100 g raspberry lollies, halved
2 tablespoons pistachio kernels, chopped
2 tablespoons raw cashews, chopped
½ cup mini marshmallows, halved
2 tablespoons shredded coconut
Using a small pastry brush, coat 8 holes of an 8cmx6cm (1/4 cup-capacity) egg-shaped moulds with melted chocolate. Refrigerate moulds for 20 minutes or until set.
Combine raspberries, pistachios, cashews, marshmallows, coconut and melted chocolate in a bowl.
Spoon mixture into moulds, pressing lightly with the back of a spoon.
Refrigerate for 30 minutes or until set.
Very carefully remove eggs from moulds.
For the Christmas just gone by, I tried to be a little smarter with my hamper making time, and so I chose to make Rocky Road Bark instead of plain old Rocky Road. Bark is another simple yet effective gift food which lends itself to many variations. Another that I like is dark chocolate with roasted hazelnuts and craisins.
Rocky Road Bark
150 g dark chocolate, broken into pieces
150 g milk chocolate, broken into pieces
2 cups mini marshmallows
1 ½ cups pecans, toasted & roughly chopped
1 cup raspberry lollies, halved
Line a tray with baking paper and set aside. Melt the milk and dark chocolates together a microwave-safe bowl in the microwave. Heat on high for 30 seconds bursts, stirring in between bursts until melted and smooth.
Stir in 1 & 1/2 cups of the marshmallows, 1 cup of the pecans and 3/4 of the raspberry lollies. Scrape the mixture onto the tray and spread out with a spatula to approx 2cm thickness. Sprinkle the remaining marshmallows, pecans and raspberry lollies over the top, gently pressing them into the chocolate to adhere.
Refrigerate the bark until completely firm, which is about 2 hours. Break or cut into chunks for serving.
Here is the other successful recipe from a Christmas gone by, Raspberry Rocky Road. I love rocky road but just hate glace cherries and I much prefer to use raspberry lollies. There are plenty of rocky road recipes – and they’re all easily adaptable – but I like this one in particular because it makes a nice big slab of rocky road, which makes for an attractive and decadent gift item. My brother always requests this and so I sometimes make some just for him.
Raspberry Rocky Road
750 g milk chocolate
350 g marshmallows, halved
50 g white choc chips
100 g turkish dellight, cut into a 1cm dice
50g raspberry lollies, halved
¼ cup slivered almonds
½ cup shredded coconut
Line base and sides of 26x16cm lamington pan with baking paper.
Melt 300g milk chocolate in microwave, stirring often, until it’s smooth. Pour into the base of the prepared pan. Arrange half of the marshmallows over the top. Next scatter over the white choc chips, turkish delight, raspberry lollies, half the almonds and half the coconut, filling in any gaps.
Scatter over the remaining marshmallows.
Melt remaining milk chocolate in the microwave, stirring often, until it’s smooth. Pour over two thirds of the melted chocolate, covering the marshmallows evenly. Use a small spatula to gently mix and allow chocolate through the layers.
Scatter with the remaining almonds and coconut, pressing down gently to stick to chocolate. Chill for at least 2 hours to set.
Cut into bars or squares to serve.