Wouldn’t it be lovely if the most delectable desserts were fuss-free and did not require baking nor cooking? Unfortunately, most desserts take a lot of time and effort to prepare. Fortunately, there is rocky road which requires no baking nor cooking but demands patience for it needs to set perfectly before it is cut and served.
Rocky road is a fudge, not a brownie. So, don’t expect a cookie texture. It is not a chocolate bar either. Ergo, the chocolate squares will not harden the way chocolate bars do when kept in the fridge for several hours.
Rocky road sets and turns firm enough to be cut. But, in the mouth, it has the consistency of a truffle. If that’s not fantastic enough, the cut sides of a rocky road square or bar reveal colors and patterns where the mini marshmallows and nuts got sliced through. In short, rocky road, by most reasonable standards, is a perfect dessert because not only does it taste wonderful, it is beautiful too.
Recipe: Rocky road
Ingredients
- 250 g. of dark chocolate
- 1/3 c. of heavy cream
- 3/4 c. of mini marshmallows
- 3/4 c. of toasted nuts, roughly chopped (see notes below)
Instructions
- Line a 8″x8″ pan with non-stick paper.
- Cut the chocolate into small pieces. Put in a mixing (microwaveable) bowl. Pour in the cream. Heat on HIGH for 2 to 3 minutes (wattage of microwave ovens differs) or just until the chocolate softens and the cream starts to come to a simmer.
- Mix the chocolate and cream until the chocolate completely melts.
- Make sure there are no solid chocolate bits.
- Add the mini marshmallows and nuts to the chocolate.
- Fold to coat all the marshmallows and nuts with chocolate.
- Pour into the prepared pan.
- Chill for several hours (overnight is best) until the fudge is firm enough to cut.
- Cut into 16 squares or 12 bars.
Quick notes
I used walnuts and pecans; you can substitute whatever nuts you prefer.
Preparation time: 10 minute(s)
Number of servings (yield): 12 bars or 16 squares
hi ms connie..ano brand ng dark chocolate na ginamit nyo..para sure na masarap..thanks a lot..
Sarap naman po. Pwede kong gawin with the help of my kids
Thanks for sharing!
Looks yum! I should make this over the weekend. Would you happen to know the nutritional value and calorie content of each bar?
Might have to serve this to people making up for too much holiday fun (read: dieting post holiday).
Thanks!
I don’t count calories.
Debbie, I don’t specify brands unless it’s make-or-break.
Rephrasing the question of Debbie – what brand and where did you buy the chocolate you used?
Walang brand eh, kaya hirap mag-specify.
They’re what you’d call “house” brands.
Yung where I bought is easier to answer: I only buy these generic “house” brands from two places: Cooks Exchange and Bakers Depot.
Yehey! Buti meron sa Bakers Depot. dropping by before I go home tonight to pick up a pound of dark chocolate –para sa recipe na ‘to. Requested by Mr. Sweet Tooth.
would definitely try this with pilinut. yumyum!
Ms. Connie, can I substitute heavy cream with just the plain fresh cream or whipping cream? Thanks.
Please read The difference between whipped cream and whipping cream, and how to whip whipping cream and then you can answer your own question.
I saw whipping cream @ Hitop Q. Ave, it retails at P104 for a small tetra-pack medyo mahal compared sa more or less 40 peso Nestle cream (which is 1 of the only 2 brands of all-purpose cream i see in supermarkets aside from Alaska). I’d definitely go for the cheaper option. If I’m not mistaken, I tetra-pack of NAPC is equal to 1 cup, not sure if it can yield 1/3 cup after whisking.
Napansin ko lang Ms. Connie, puro about food na lang features nyo wala na home decor and Philippine laws both of which I find interesting to read.
I cook everyday but I don’t decorate everyday.
Philippine politics is sickening already. hehehe I write about that once in a while but in another blog.
I’m about to try this recipe until I realized that we don’t have a microwave oven!
I’m thinking of using our turbo broiler but i’m quite reluctant since we only use it for cooking meat.
For melting the chocolate? Not the turbo. Use a double boiler.
Hi,
I love the no-frills way you’ve made this dessert. And i agree with you that not only does it look yummy, it’s good to look at as well. This will be a popular take-away goodie on a buffet.
Thanks!
hi ms connie!ahm,nghhnp ako ng heavy cream, ano po b gmit nyo?
“nghhnp”? I’m sorry, I don’t understand…