I love mint chocolate. It’s such a fantastic flavour. I’m particularly fond of After Eights, mint matchmakers and mint options hot chocolate. My dad always used to have After Eights at Christmas, so mint chocolate reminds me of Christmas, even though it’s not a remotely Christmassy flavour.
As much as I love After Eights, dark chocolate isn’t really for pigging out on, one is normally enough. Areo Bubbles, however, I can eat hundreds of. Actually hundreds. They are minty, but sweet, which makes them perfect for in Rocky Road. One of the best easy treats out there.
I make Rocky Road all of the time. It’s basically a fancy pimped up biscuit. And really, what could be better than that? I love trying different additions and combinations. I’m normally a big fan of fruit in a Rocky Road. I absolutely love raisins and cherries in chocolate. Chocolate raisins are one of my biggest weaknesses in fact. But, I didn’t like the idea of fruit with mint. I just couldn’t imagine the flavours working together.
I kept the marshmallows in my Mint Rocky Road for the texture, which is brilliant. But, just stuck to Areo Bubbles, digestive biscuits, and marshmallows. It’s simple, and the minty flavour wins out, without being too strong.
When I make Rocky Road, I’ve got two different methods. Sometimes, I just put all of the ingredients into a tin and pour loads of chocolate over the top. The chocolate glues it all together, and you get a thick, hard biscuit.
Other times, I mix the biscuits, marshmallows, etc. in a mixing bowl, and cover them with a mixture of melted butter, cocoa, syrup, and sugar. I then press that into a tin and cool it, before covering in a thinner layer of chocolate. This is what I did with my Mint Rocky Road. It’s softer, easier to bite and I think sweeter, but it works best if you keep it in the fridge. Which method I use completely depends on which I fancy.
For this Mint Rocky Road, I put the Areo Bubbles in the freezer for an hour or so before I start. Then, when you pour the hot chocolate onto the top, they don’t melt. They’d still taste great if they melted, but you wouldn’t have the same texture, and it wouldn’t look as cool when it was chopped up. I also put the tin in the freezer to set between the butter layer and the chocolate top. Again, this just helps the bubbles to retain their shape and bubbly texture.
I drizzle* the top of mine with some white chocolate and green food colouring. Just because it looks cool. Totally optional.
*Please excuse my awful drizzling skills. And incredibly wonky slicing.
Mint Rocky Road
- 200 g Digestive Biscuits – Broken into large chunks
- 100 g Mini Marshmallows
- 1 Bag Mint Areo Bubbles
- 100 g Butter
- 2 Tbsp Cocoa
- 2 Tbsp Caster Sugar
- 2 Tbsp Golden Syrup
- 200 g Milk Chocolate
- 30 g White Chocolate
- Green Food Colouring Gel
- Grease and line a small baking tray or tin, mine is 8inch square
- Put the biscuits, bubbles and marshmallows into a mixing bowl and mix up
- In a small saucepan, melt together the butter, cocoa, sugar and syrup and mix until smooth
- Pour over the biscuit mix and stir until coated
- Tip into the cake tin and spread into the corners
- Place in the freezer to cool while you melt the chocolate for the top. It doesn’t need to be set, just cool enough that the bubbles don’t melt
- Melt the milk chocolate in small saucepan and pour over the rocky road
- Cool in the fridge until set
- Melt the white chocolate in a small pan and mix in the green colouring, bit at a time until it’s the colour you want
- Use the back of a spoon to drizzle the green chocolate over the Mint Rocky Road