American · Dessert
Rocky Road Candy
A dense, no-bake American candy slab of melted dark and milk chocolate studded with toasted walnuts and soft homemade marshmallow bits, set firm and cut into rustic squares.
$1
15 minsPrep
5 minsCook
65 minsTotal
EasyLevel
Nutrition per serving
239Calories
4.4gProtein
16.8gFat
18.7gCarbs
13.7gSugar
2.6gFiber
130mgSodium
9mgChol
6.8gSat Fat
183mgPotassium
38mgCalcium
2.3mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Chocolate Ale
local
Classic American Root Beer Float
international
gluten-free
sweet-spot
all-time-classics
Instructions
1
Bloom the 3g gelatin in a teaspoon of cold water for 5 minutes, then whisk it with the 9g sugar-white over gentle heat until dissolved and slightly fluffy, then let it firm into small soft marshmallow-like bits as it cools for a few minutes.
2
Set a heatproof bowl over a pan of barely simmering water (double-boiler) and melt the chopped dark and milk chocolate with the cubed butter and the pinch of salt, stirring until fully smooth.
3
Remove from the heat and fold in the chopped walnuts and the cooled marshmallow bits, working quickly so the marshmallow doesn't fully melt into the chocolate.
4
Line a small 10x10cm tin or tray with parchment and pour the mixture in, spreading it evenly to about 1cm thickness.
5
Tap the tray gently on the counter to settle the mixture, then refrigerate for at least 45 minutes until firm.
6
Lift out using the parchment, and cut into 4 even pieces with a warm, dry knife.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 32g32g Chocolate Dark 70, chopped
- 20g20g Chocolate Milk Bar, chopped
- 6g6g Butter, cubed
- 14g14g Walnut, roughly chopped
- 3g3g Gelatin, as mini marshmallow substitute, bloomed and whipped with sugar-white
- 9g9g Sugar White, whipped with bloomed gelatin into soft marshmallow bits
- 0.5g0.5g Salt, pinch
