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Recipe – Rocky Road (Have You Eaten?)

by Simon on September 19, 2012

Photo of a plate of rocky road.

When I was invited to a Google+ Cook-a-long Hangout hosted by Top 10 Masterchef Australia contestant, fellow Sydney food blogger, and now author of his inaugural cookbook Have You Eaten? Billy Law, I just had to take up the opportunity. For someone who is interested in social media, technology, food, as well as the broadcasting and interactive potential of Google+ Hangout, this was a perfect storm of passions rolled into one.

Learning to cook and prepare a couple of recipes in real time over the Internet, such as this delightful Rocky Road with an interesting twist, with friends both old and new, separated by distances well over several hundred kilometres? What’s not to love?

The recipe for Billy’s Rocky Road, as well as the Google+ Cook-a-long Hangout video, are available after the jump.

Billy’s take on the Rocky Road has an interesting twist as it incorporates fresh raspberries; something that you won’t find in the majority of Rocky Road recipes. The raspberries not only provide a nice flavour that works well with the other ingredients, its acidity helps to liven up the taste buds whilst also acting as a foil for the sweet and rich elements of this clustered confection.

This recipe is very simple and doesn’t require a lot in the way of special skills or equipment. It’s perfect for beginners or even for children to participate in its prep.

Billy’s Rocky Road


100g Unsalted butter
250g Dark chocolate
60g Rice Bubbles (approx. 2 cups)
180g Marshmallows (approx. 2 cups)
70g Pistachio nuts, toasted (approx. 1/2 cup)
150g Punnet of raspberries


  1. Place a saucepan of water on the stove until it boils and then reduce to a simmer.
  2. Roughly chop up the dark chocolate into small pieces.
  3. Chop up the butter into smaller pieces too if it’s chilled.
  4. Place the dark chocolate and butter into a stainless steel or glass bowl and use the bowl as a double boiler by placing it over the saucepan of simmering water.
  5. Allow the dark chocolate and butter mixture to melt, stirring occasionally.
  6. Once it’s melted, remove the chocolate mixture from the heat and allow the mixture to cool to room temperature, stirring occasionally to disperse the heat.
  7. In a separate bowl, combine the Rice Bubbles, marshmallows, pistachio nuts and raspberries.
  8. Pour the chocolate mixture over the other ingredients and with a folding motion, stir the chocolate mixture until it’s fully incorporated.
  9. Line the bottom and sides of a suitably large baking tray with baking paper, allowing the paper to rise above the baking tray for ease of removal later on.
  10. Pour the Rocky Road mixture into the baking tray and spread out with a spatula into an even layer, pressing down moderately firmly to form a compact block.
    • Alternatively, if you have another baking tray or a plate that will fit within the baking tray with the Rocky Road mixture, place a layer of baking paper on top of the Rocky Road mixture and place the other baking tray/plate with a heavy weight on top to compress the mixture.
  11. Place the Rocky Road mixture into the refrigerator and allow to chill until it is firmly set (at least 1-2 hours).
  12. Grabbing the raised ends of baking paper, carefully lift the Rocky Road from the baking tray and place onto a cutting board.
  13. With a sharp knife or a serrated bread knife, slice the Rocky Road into small blocks and enjoy!

As for storage options, since the Rocky Road contains fresh raspberries, it’d be best to store these in the refrigerator in an air-tight container. These will probably be good for around a week (assuming they last that long) or I would guess around 2-3 months if stored tightly double-wrapped in the freezer.

If you don’t have access to fresh raspberries, maybe give some frozen raspberries a go. You probably won’t even need to thaw them out as it’ll be at least an hour or two before they’re ready to portion and consume at any rate.

If following written recipes is not your thing, feel free to gather your ingredients and follow along with Billy and the gang as we make the Rocky Road during the Hangout.

The Rocky Road portion of the Hangout is within the first 15 minutes. Skip to 58:00 for the final steps of the Rocky Road recipe, though all it involves is cutting up the rocky road into portion sizes.

A photo of Cola Chili Chicken on a plate with rice and a can of coca cola in the background.

During the rest of the Hangout, we also run through a recipe for Cola Chili Chicken; an intriguing recipe that, as the name implies, uses cola as a central component of this dish.

Check out Natasha’s blog a kitchen cat for the ingredients list and recipe (she also has some pretty good photos for a relatively new blogger), and either follow the written instructions or gather the ingredients and cook along with the Hangout. During the Hangout, you’ll also pick up some good tips for cooking steamed rice on the stove top, so make sure to check that out too.

Photo of a stack of "Have You Eaten?" cookbooks.

You can find the official versions of the Rocky Road and Cola Chili Chicken as well as other delicious recipes in Billy’s cookbook Have You Eaten?.

The cookbook is available for purchase at most major bookstores or you can purchase it online at Dymocks. For people outside of Australia, check out Billy’s food blog A Table for Two, for more info on how you can obtain your own copy.

Follow the participants of the Cook-a-long Hangout via our Google+ accounts – Billy LawNatasha ShanSara McCleary and Simon Park i.e. yours truly.

Thanks to the people at Google for organising the Hangout and for providing the ingredients for the Cook-a-long.

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