Deluxe raspberry rocky road

Deluxe raspberry rocky road

From
The Artisan Marshmallow
Makes
20
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 quantity Double raspberry marshmallows
60g shredded coconut, toasted
160g macadamia nuts, toasted
500g great-quality dark chocolate
100g butter, chopped

Method

  1. Lightly spray a 20 x 20 cm cake tin with oil and line the base and two sides with non-stick baking paper.
  2. Prepare the marshmallow as instructed. Once set, turn out onto a clean surface and cut one-third of the slab into approximately 1 cm pieces with a large knife sprayed lightly with oil. Keep the remaining marshmallow for another use. Toss the marshmallow and coconut in a large bowl until the marshmallow is coated. Add the nuts.
  3. Break the chocolate into pieces and put in a microwave-safe bowl with the butter. Microwave, uncovered, on Medium (50%), stirring every minute, for 4–5 minutes or until melted and combined. Alternatively, melt in a heatproof bowl over a saucepan of simmering water. Do not let the chocolate get hot or it will melt the marshmallow.
  4. Pour the chocolate mixture over the marshmallow mixture and mix gently until combined. Spoon into the prepared tin and refrigerate for 2 hours, or until set. Remove from the tin and cut into squares.

Notes

  • You could serve the remaining marshmallow with chocolate and salted caramel fondue or simply coat with combined icing (confectioners’) sugar and cornflour (cornstarch) and enjoy it as is.

    May be stored, covered, in the refrigerator for up to a week.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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