One of my favourite treats in life is a really good slice of rocky road. It’s the one thing that I just can’t say no to. Funnily enough, I actually have 3 new rocky road recipes sitting in my drafts folder ready to be posted on the blog…. 3!!!! Yep, to say I’m a little bit rocky road obsessed would be the understatement of the year. Anyway, a couple of weeks ago I really felt like rocky road, but didn’t want to appear like a little piggy (given that I’d already made a few batches in the weeks before), so I decided to play around a little bit and make rocky road balls… because that’s so different, right!?
Anyway, these balls still have that super yummy rocky road flavour because they’re filled with marshmallows, chopped raspberry lollies and coconut, but they have the most amazing soft truffle like texture. They really are some very morish little bites.
You essentially make an easy ganache using chocolate and cream and then let that cool to room temperature. Then you mix in all of your yummy rocky road ingredients and place the mixture into the fridge to set completely (it will take about 2 hours to really firm up). Take the mixture out and roll it into balls. I’d definitely recommend you use mini marshmallows, because if you use normal ones, your rocky road balls will be massive!! You could also add in some chopped nuts or substitute the raspberries for Turkish delight… really anything goes with these delicious little things.
When you roll the balls, you’ll probably find that your marshmallows will stick out the sides a little bit. This means that you won’t get the perfect little round balls that you do when you make cheesecake truffles or rum balls. That probably won’t bother 99.9% of the population, but if you’re a bit obsessive like me, I’m warning you, it will drive you nutty! In the end, I just had to back away and stop trying to get perfectly round balls (much to my annoyance!).
I rolled half of my truffles in coconut and the other half in chocolate sprinkles. Was there a reason for this? Umm… yep! I couldn’t choose between the two and so decided it would be much quicker and easier just to do 50/50. You could also roll them in crushed peanuts for an added crunch! When you’ve made the rocky road balls, pop them into an airtight container in the fridge and store for up to 5 days.
These babies taste AMAZING (which totally makes up for the annoyance they caused by not being perfectly round!).
Rocky Road Balls
- 400 g chocolate chopped into small pieces
- 1 cup thickened cream
- 1 cup mini marshmallows
- 1/2 cup coconut
- 3/4 cup raspberry lollies chopped
- 1 cup extra coconut/sprinkles/crushed nuts to coat
- In a small saucepan bring the cream to a simmer (stirring every 30 seconds).
- Place the chopped chocolate into a small bowl.
- Pour over the simmering cream and leave for a couple of minutes.
- Stir well (the cream should have melted the chocolate).
- Leave the chocolate ganache to cool to room temperature and then stir through the marshmallows, coconut and chopped lolly raspberries (if the mixture is too hot the marshmallows will melt).
- Place into the fridge for 2 hours to set.
- Roll the mixture into teaspoon sized balls (the heat from your hands will help to roll the balls - but be warned - it will get your hands very messy!!).
- Coat the balls in your choice of coconut, sprinkles or crushed nuts.
- Place into the fridge in an airtight container for up to 5 days.
1. Place chocolate into the TM bowl and grate on Speed 8 for 15 seconds.
2. Scrape down the sides of the bowl.
3. Add the cream and melt for 3-4 minutes on Speed 3, 50 degrees.
4. Leave the chocolate ganache to cool to room temperature and then stir through the marshmallows, coconut and chopped lolly raspberries (if the mixture is too hot the marshmallows will melt).
5. Place into the fridge for 2 hours to set.
6. Roll the mixture into teaspoon sized balls (the heat from your hands will help to roll the balls – but be warned – it will get your hands very messy!!).
7. Coat the balls in your choice of coconut, sprinkles or crushed nuts.
8. Place into the fridge in an airtight container for up to 5 days.