These delicious S’mores inspired chocolate treats are quick and easy to make. Make these for friends and family for fireworks displays or bonfire nights. The stem ginger adds a little autumnal spice!
S’mores Rocky Road
Prep Time: 20 minutes
Serves: 8-10 People
2 ½ cups Divine 70% Dark Chocolate, finely chopped
2 tbsp honey
¾ cup shortbread cookies, chopped into small pieces
3 ½ cups mini marshmallows plus extra to sprinkle on top
⅓ cup unsalted butter, cubed
¼ cup crystallized stem ginger, very finely chopped (optional)
1 ¼ cup Divine Milk Chocolate
1 tbsp unsalted butter, and a little to grease the pan
Lightly grease a 8x11 inch or square pan with a little butter and line with parchment paper.
Put the marshmallows in the freezer while you melt the chocolate. This will help them keep their shape once folded into the warm chocolate.
Bring a small saucepan of water to boil and then reduce the heat to a simmer.
Place the chopped dark chocolate and butter in a large bowl and sit the bowl over the pan making sure that the bottom of the bowl doesn’t touch the water (double boiler method).
Let the chocolate and butter slowly melt, stirring occasionally, until smooth and silky. Stir in the honey and remove from the heat.
Add the chopped shortbread cookies, marshmallows and ginger and fold them into the chocolate.
Spread the mixture into the prepared pan, pressing down to level.
Melt the milk chocolate and butter using the double boiler method.
Spread the milk chocolate over the rocky road then top with a handful of mini marshmallows.
Put the rocky road in the fridge for two hours or until completely set.