Rocky Road

Can be gluten free, grain free, dairy free, nut free - egg free

   There are probably thousands of recipes over the internet for Rocky Road, but that's not going to stop me from putting mine on here!! Actually, I don't follow a recipe at all when I make Rocky Road- just go with whatever takes me at the time. That's the beauty of it. It's quick and super easy. I always have a few blocks of dark chocolate in my pantry and enough other bits and pieces that this makes a great last-minute-I-need-to-bring-something-along treat, that is always a hit.
     I'm posting this now in the lead up to Easter, because it's a great Chocolate treat, and you can also make your own Easter eggs filled with Rocky Road...an extra decadent treat, and you're making it yourself so you are in control of the ingredients. Check out my Make Your Own Easter Eggs post here.
    I use 70% cocoa fair trade dark chocolate, so it's dairy free, low in sugar and ensuring I'm not contributing to the exploitation of labourers in the Third World.   You can use what ever chocolate you like- even white chocolate works great (check out my more Christmassy White Chocolate Shards recipe here for more ideas).

Ingredients

• At least 200g (two blocks) of chocolate- more if you want a really big batch

Mix-ins of choice, which could include:    

• chopped marshmallows (you can buy gluten free varieties)
  

• chopped jelly-style soft lollies (I use sugar-free lollies, sweetened with maltitol)
•  chopped nuts (pistachios, cashews, almonds, macadamias)
• chopped shortbread style cookies (like these)
• dried cranberries
• sultanas or raisins
• handful of dessicated coconut
• orange rind

Here's a specific combination of ingredients that my Dad loves (and it's a very low sugar version):
Fruit and Nut Rocky Road:

• 400g  70% - 85% cocoa chocolate

• 1 1/2 cups organic desiccated coconut
• 1 cup chopped salted cashews (or pistachios)
• 1/2 cup gogi berries
• 1 cup sultanas
• Optional- rind of an orange
• Optional- a handful of cocao nibs for sprinkling on the top before setting it in the fridge

Method

• Melt the chocolate in a double boiler (place a glass or ceramic bowl over a saucepan with a little water in the bottom ; bring the water to the boil, then turn down to low temperature ; the steam from the water heats the bowl and melts the chocolate).

• Stir the chocolate as it melts, until it is completely smooth.
• Stir your mix-ins of choice into the chocolate.
• Line a slice tin or square cake tin with baking paper or cling wrap, making sure some is higher than the edges of the tin.
• Pour the chocolate mixture into the tin. Smooth out the top with the back of a spoon or fork. Place in the fridge until completely solid (a couple of hours).
• Sprinkle a few extra ingredients over the top for a decorative effect, if desired.
• Lift out of the tin and remove the lining. Slice into desired size wedges, squares or rectangles.
• Keep in the fridge in an airtight container till ready to serve.