Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mini Double-Choc Rocky Roads

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Mini Double-Choc Rocky Roads

    Don't use nuts in this recipe if the rocky roads are to be eaten by young children, because of the risk of choking - try chunks of biscuit or perhaps chopped dried apricot instead. You can use different types of chocolate to achieve a range of effects.

    • Vegetarian
    • Preparation time: 10 minutes plus setting
    • Total time: 50 minutes 50 minutes

    Makes: 12


    • 100g white chocolate, broken into pieces
    • 50g biscuits, such as digestives or shortbread, broken into pieces, or nuts, such as pecans, brazils or walnuts, roughly chopped
    • 75g large marshmallows, quartered, or whole baby marshmallows
    • 4 glacé cherries, quartered
    • 50g dark chocolate, broken into pieces
    • Silver balls, for decorating


    1. Melt the white chocolate by placing in a heatproof bowl and setting over a pan of barely simmering water. Stir until smooth, set aside and allow the chocolate to cool without setting. Alternatively melt the chocolate in a microwave.
    2. Add the biscuits or nuts, marshmallows and cherries and stir to combine. Place heaped teaspoonfuls of the mixture onto a tray lined with baking parchment. Refrigerate for 30 minutes or until set.
    3. Melt the dark chocolate as above and set aside to cool but not set. Either dip the set rocky roads into the dark chocolate or drizzle it over the top. Return to the tray then place a few silver balls onto the dark chocolate. Refrigerate or allow to set at room temperature.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars