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- 290 g pkt dark melted chocolate
- 100 g of white marshmallows
- 1 cup grated coconut
- 1 cup unsalted peanuts
- 150 g of glace cherries
- 50 g of melted white chocolate
- 3 green mint leaf candies
Line a small 3-cup pudding bowl with a few layers of plastic wrap, leaving a little protruding.
Melt dark chocolate in 30-second bursts in the microwave, stirring in the middle, until melted and smooth. Pour into a large bowl and add marshmallows, coconut, peanuts, and glace cherries, reserving one cherry for garnish.
Gently stir to combine and pour into prepared pudding plate. Cover with protruding plastic wrap. Refrigerate for one hour to set up.
Melt white chocolate in 30-second bursts in the microwave, stirring in the middle, until melted and smooth. Taking the pudding out of the refrigerator and gently pull on the plastic wrap to release. Turn to a serving plate. Sprinkle with white chocolate and garnish with reserved leaves of cherry and spearmint. When the white chocolate has set, slice it and serve.
Traditional Rocky Road uses dark chocolate, but you can substitute milk chocolate if you prefer.
You can use desiccated coconut instead of grated.
This recipe was created and photographed by Greer Worsley for Australia's best recipes.