Ingredients

The following ingredients have 4 Servings
  • 200 g (7 oz) milk chocolate - cut into even pieces (See Note 1 )
  • 100 g (3.5 oz) dark chocolate - cut into even pieces
  • 1/4 cup (20 g) desiccated coconut
  • 1 1/4 cups (100 g) pink marshmallows - quartered (See Note 2)
  • 150 g (5.3 oz) Cadbury Mini Eggs
  • 150 g (5.3 oz) white chocolate
  • 75 g (2.6 oz) Cadbury Mini Eggs
  • 1 tsp silver cachous

Instruction

  • Line an 18 cm x 13 cm (7 inch x 5 inch) slice tin with baking paper.
  • Place the desiccated coconut, quartered marshmallows, and mini eggs into a large bowl.
  • Melt the milk and dark chocolate: place the chopped chocolate pieces in a bain-marie/double boiler or heatproof bowl set over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Stir with a metal spoon or spatula until the chocolate has almost melted. Remove from the heat – the residual heat will melt the remaining chocolate.
  • Once the chocolate has melted, leave it for a couple of minutes to cool slightly. See Note 3.Once cooled slightly, pour into the bowl with the marshmallows, coconut and mini eggs.
  • Stir well so everything is covered in the chocolate.Pour into the prepared tin and flatten down with a spatula or metal spoon. Place in the refrigerator for 45 minutes.
  • In a clean bowl, melt your white chocolate. Top the slightly chilled rocky road with the white chocolate and decorate with your toppings.
  • Place in the fridge for 2 hours or until set.
  • Cut into 10 pieces using a warm sharp knife. It’s easier to cut if you take it out of the fridge 15-30 minutes before you cut it.Store in the fridge in an airtight container for up to 2 weeks.