It’s always exciting to find easy-to-make and satisfying dessert. I’m not really one of those who like to spend too much time fixing dessert. I don’t mind so much for cooking, but not sure why I don’t have the same patience when it comes to dessert. I love to eat dessert though and I have sweet tooth like majority of people have.
This chocolate rock road is so easy to make. Repeat: SO EASY to make! If you have bittersweet chocolate, nuts and some dried fruit, you are good to go. Another thing that really intrigued me to try this recipe was of course the addition of chili to the chocolate. I know it sound a bit scary and perhaps weird, but it is so delicious to have that hint of spicyness, but not so spicy to cut through the sweetness of the chocolate. This is not the first time I had spicy chocolate actually. The first time I had them was the Korean chocolate with chili my ex-colleague brought from Korea and it was super delicious.
The rocky road name is from the rocky appearance on the chocolate. This is great with a cup of coffee, or even finely bashed up over some vanilla ice cream. Any leftover bits will keep up for up to a week in an airtight container. Honestly, I doubt it will keep for that long because I couldn’t stay away from them lol!
I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- 8 oz bars good-quality bittersweet chocolate - (70% cocoa solids)
- 1/2 fresh red chile - , seeded and diced
- Heaping 1 cup mixed unsalted nuts - , such as almonds, hazelnuts, pistachios, or pecans
- 1 Tbsp sunflower or pumpkin seeds
- 3/4 cup mixed dried fruit - , such as golden raisins, dried mango, dried sour cherries, or cranberries, larger its chopped
- Preheat your oven to 400 F. Smash up the chocolate and melt it in a heatproof glass bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Once the chocolate is smooth and melted, remove the bowl from the heat and put to one side
- Put the chile on a sheet pan with the mixed nuts and the seeds. Place in the hot oven for 5 minutes, until the nuts are toasted and shiny. Leave to coo for a few minutes, then roughly chop everything together on a board and mix with the dried fruit in a bowl
- Put a larger handful of this fruit and nut mixture to one side, and tip the rest into the bowl of chocolate. Stir well until everything is completely coated. Line a baking tray with a piece of parchment or waxed paper and spoon the chocolate mixture onto it, using the back of a spoon to smooth it out to the sides. Sprinkle the reserved fruit and nuts evenly over the top, and leave in a cool place or in the refrigerator for 30 minutes to set
- Once the rocky road has set, smash it up into bite-size or larger pieces and pike up on a serving plate.