Rocky road
Recipe
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15 minutes
-
55 minutes
-
70 minutes
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50 pieces
Is Halloween approaching? Light the charcoal in your Big Green Egg to make this gruesomely delicious rocky road. The ultimate trick or treat gift with marshmallows when children are ringing your doorbell, when you are organising a spooky Halloween party or simply if you fancy something sweet. For the topping, smoke the chocolate in your kamado for an extra flavour twist. The preparation of this sweet treat is very simple and does not take long, but the chocolate needs to harden for a few hours before you slice the rocky road. So, make this sweet treat in advance. The biggest challenge? Having enough treats left over for the kids or visitors.
INGREDIENTS
Rocky road
- 9 Mars bars
- 225 g salted butter
- 100 g milk chocolate (callets/drops)
- 5 tbsp honey
- 300 g Kellogg’s Smacks
Topping
- 300 g milk chocolate (callets/drops)
- 275 g whipping cream
- 100 g mixed mini marshmallows
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 150°C.
- For the topping, sprinkle the milk chocolate in the Cast Iron Skillet.
PREPARATION
- Sprinkle a handful of Cherry Wood Chips on the glowing charcoal, place the convEGGtor and the Stainless Steel Grid in the EGG. Place the skillet with the chocolate on the grill and close the lid of the EGG. Let the chocolate smoke for about 10 minutes; the temperature of the EGG will drop to about 100°C by placing the convEGGtor and skillet, maintain this temperature. Meanwhile, bring the whipping cream to the boil in the Cast Iron Sauce Pot.
- Remove the hot whipping cream from the heat and stir the smoked melted chocolate into it. Let this ganache cool to yoghurt thickness, stirring occasionally.
- Meanwhile, raise the temperature of the EGG to 150°C. Cut the Mars bars and butter into chunks and divide them with the milk chocolate and honey over the skillet. Place the skillet on the grill, close the lid of the EGG and wait for the butter to melt.
- Remove the skillet from the EGG and stir the contents well with a spatula. This will start to separate at first, but keep stirring so that a thick even mass forms. Mix the Smacks through the chocolate mixture with a spatula, cover with butcher’s foil, press firmly so that the mixture is evenly distributed, and push out any air bubbles.
- Remove the foil and pour the ganache over the chocolate mixture. Sprinkle with the mini marshmallows and place the skillet in the fridge for at least 2 hours to allow the rocky road to harden properly.
- After hardening, pass a blunt knife between the edge of the skillet and the rocky road. Place a sheet of baking paper topped with a cutting board on the skillet and turn it over. Heat the bottom of the skillet with a gas burner so that the bottom of the rocky road softens slightly. Now use a spatula to easily remove it. Place the rocky road on the cutting board with baking paper in the fridge for another 1 hour.
- Cut the rocky road into cubes with a sharp knife and, if necessary, wrap them in cellophane like a toffee to hand out.
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