This classic treat is a bit more grown up than the usual which is invariably made with milk chocolate. It’s also ridiculously easy to make; it freezes like a dream and you can use any combo of nuts you prefer. I went with what I had in my cupboard and it turned out very well indeed!
Foe the marshmallows, I used a vegan, gluten-free (and non-GMO), air-puffed, vanilla variety made by ‘Dandies’ – absolutely delicious and available from Amazon, Whole Foods or health food stores. You can use any brand of marshmallow but these are especially good and come in regular and mini sizes.
DARK CHOCOLATE ROCKY ROAD with PISTACHIOS & HAZELNUTS
(Make approx 1.25lbs / 625g)
1 lb (500g) of semi-sweet dark chocolate chips
12 large marshmallows (or the equivalent amount of mini-sized ones), diced
3 oz (975g) of pistachios, hazelnuts, walnuts, pecans, almonds, or whatever you prefer – roughly chopped
Line a baking pan (measuring approx 6 x 10 ins / 15 x 25 cm) with baking parchment.
Put the chocolate in a bowl over a pan of barely simmering water. Cover the chocolate and make sure the bottom of the bowl doesn’t come into contact with the water in the pan (a good tip is to use a Pyrex glass saucepan so that you can monitor this properly).
After about 10 minutes the chocolate will have melted. Give it a good stir, take it off the heat and fold in the chopped nuts and marshmallows.
Tip the lot into the prepared baking pan, smoothing the top with an oiled palette knife to ensure you have everything covered with chocolate.
Chill in the fridge for 2 hrs or speed up the process by sticking it in the freezer for 30 minutes until it’s completely set.
Break into rather haphazard pieces to serve and keep it in an airtight container in the fridge or freezer.