rocky road with homemade coffee marshmallows recipe
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
  • 12 ounces (about 350g) dark or semi-sweet chocolate
  • 1 cup (100g) almonds, roasted and roughly chopped
  • 1 cup (100g) cashews, roasted and roughly chopped
  • 3 cups (250g) homemade coffee marshmallows*
  • 1½ tablespoons crystallized ginger, finely chopped (VERY optional)**
  • special equipment: double boiler
  1. Line a 9x9-inch or larger pan with parchment paper. I like using a larger pan so as to not cram the Rocky Road into a small space. I like the rough edges, much like a rocky, bumpy road.
  2. Fill double boiler with water, making sure water is not touching bottom of the bowl and that the water is not boiling, melt the chocolate, stirring frequently.***
  3. While the chocolate is melting, measure and mix the remaining ingredients together in a large bowl.
  4. When chocolate is melted, drizzle over the marshmallow-nut-ginger mixture and stir with a bug spoon to combine.
  5. Pour mixture into prepared pan and spread slightly to even out. Set aside for at least 2 hours to firm up.
  6. Slice with a hot a knife. This can be stored at room temperature in an airtight container for about a week.
* I had 1-inch sized marshmallows and did not cut them smaller before mixing into the chocolate. Rocky Road candy should emulate a real rocky road with its potholes, tree roots, and broken cobblestones. ** Go easy on the ginger. It can overpower the coffee flavor if you put in too much. When Eat bit into the confection, he wrinkled up his nose, accused me of my not-so-stealth addition of ginger, and told me not to do it again. *** Why so careful with the chocolate melting? It's all about tempering the chocolate, so it holds its satiny firmness at room temperature. My post on 6:46 minute caramels explains the chemical details and pitfalls of tempering.
Recipe by story of a kitchen at