Trying to resist a sticky, sweet, gooey rocky road when you have a sweet tooth is nigh on impossible. Trust us. This recipe adds an extra touch of elegance to the pud
Rocky road, rather like flapjack, is a popular slab of confectionery. Never all that sophisticated, the traditional rocky road combination appears here, lightened as it is with a mixture of cream and crème fraîche so you can freeze it as an altogether more elegant pudding option. Try to distribute the dark chocolate, meringue and hazelnuts evenly – you’ll want each slice to have a good smattering.
IMAGE: SAM FOLAN
Dark Chocolate Rocky Road
- 200 ml double heavy cream
- 200 g crème fraîche or sour cream
- 350 g dark bittersweet chocolate, finely chopped
- 2 tablespoons Amaretto frangelico, brandy or dark rum (optional)
- tiny pinch of salt
- 4 eggs separated
- 40 g caster super ne sugar
- 150 g toasted skinned hazelnuts
- 100 g meringue scrunched up if large
- Line a 900g (2lb) loaf tin with cling film, foil or baking paper.
- Put the cream in a large mixing bowl and use a whisk to beat to form soft peaks. Then mix in the crème fraîche or sour cream. Put to one side.
- Melt the chocolate in a bowl over a pan of simmering water, or use a microwave on its lowest setting. Stir in the alcohol, if using, and the tiny pinch of salt. Put 150g of the melted chocolate to one side and keep warm.
- Beat the egg yolks with half the sugar, until thick and pale, and stir into the remaining melted chocolate. Fold in the whisked cream mixture.
- In a clean bowl with a clean whisk, whisk the egg whites until they form stiff peaks. Whisk in the remaining sugar. Carefully fold the egg whites into the chocolate mixture until fully combined.
- Layer the mixture (roughly 1/3 each time) in the lined tin, with the reserved melted chocolate, the nuts and the meringue scattered between each layer, making sure you have enough for a generous scattering for the top.
- Place the tin in the freezer for at least 4 hours, or overnight, and remove for about 30 minutes to slightly soften, before serving.
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