Rocky Road…rocks!

Rocky Road…rocks!
Traditionally, this confection consists of ice cream, marshmallows and nuts.
Variations abound.  Ice cream flavors.  Marshmallow types or consistency. Assorted nuts.
Or for the sundaes and pies…assorted fudge and marshmallow toppings. And cherry of course.
Creativity reigns.  And for more sophisticated ambiance…drizzle some chocolate or coffee liqueur.
The Menu Shoppe has it covered…classic finds for modern trending. Frozen treats that still look great on a classic chalkboard.  Have you seen our new Chalkboard Collection perfect for summertime sweets?
As for the real deal…toss that calorie counter away.
Rocky Road Sundaes
Fudge sauce:
4 ounces bittersweet or semisweet chocolate, chopped
1/4 cup water
2 tablespoons sugar
2 tablespoons light corn syrup
2 tablespoons unsalted butter
1 large egg yolk
Ice Cream:
3 large egg yolks
1 cup whipping cream
1 cup whole milk
2 tablespoons sugar
1/8 teaspoon salt
6 ounces milk chocolate, chopped
1 cup canned unsweetened coconut milk*
*available at fine shops and specialty stores
3 3/4 teaspoons unflavored gelatin
1 1/2 cups sweetened flaked coconut, toasted, cooled, divided
1 cup sugar
1/2 cup light corn syrup
3/4 teaspoon cornstarch
1/2 teaspoon vanilla extract
1 cup whole unblanched almonds, toasted, coarsely chopped
4 ounces bittersweet or semisweet chocolate, chopped
Whipped cream
For sauce:
Stir first 5 ingredients in heavy medium saucepan over medium-low heat until smooth. Whisk yolk in medium bowl. Gradually whisk half of chocolate mixture into yolk. Return to same pan. Stir until sauce registers 140°F and maintains temperature for 3 minutes, about 6 minutes total. Transfer to bowl. (Can be made 3 days ahead. Cover; chill. Rewarm over low heat before serving ).
For ice cream:
Whisk yolks in bowl. Bring cream, milk, sugar, and salt to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Whisk cream mixture into yolks; return to pan. Stir over medium heat until custard thickens enough to coat spoon, about 2 minutes (do not boil). Remove from heat. Add chocolate; whisk to melt. Mix in coconut milk. Cool 1 hour Process custard in ice cream maker according to manufacturer’s instructions. Cover; freeze overnight.
For the marshmallows:
Place 1/3 cup water in small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 25 minutes, pushing any opaque gelatin under surface to hydrate. Sprinkle half of coconut in 8x8x2-inch pan. Stir sugar, corn syrup, and 1/4 cup water in heavy small saucepan over medium heat until sugar dissolves, brushing down sides of pan often with wet pastry brush. Attach candy thermometer to side of pan. Increase heat to high. Boil without stirring until thermometer registers 238°F, about 4 1/2 minutes. Remove from heat. Add gelatin; stir until dissolved. Transfer to bowl of heavy-duty mixer. Beat on high speed 4 minutes to cool slightly. Add cornstarch and vanilla. Beat 30 seconds. Fold in almonds and chocolate. Spoon into prepared pan; spread evenly. Sprinkle remaining coconut over. Cool. (Can be made 3 days ahead. Cover with foil; store at room temperature.) Cut into 25 squares.
Scoop ice cream into dishes. Top ice cream with fudge sauce, whipped cream, and marshmallows.
Absolute decadence…
Rocky Road Sundae Pie
For crust:
1 9-ounce package chocolate wafer cookies, broken into pieces
6 tablespoons (3/4 stick) unsalted butter, melted
For milk chocolate fudge sauce:
2/3 cup whipping cream
8 ounces imported milk chocolate (such as Lindt), chopped
1/2 teaspoon vanilla extract
For marshmallow sauce:
4 cups miniature marshmallows
1/3 cup whipping cream
1 teaspoon vanilla extract
2 quarts chocolate ice cream, slightly softened
1 cup walnuts, toasted, coarsely chopped
Make crust:
Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind chocolate wafer cookies in processor. Add melted butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake crust until set, about 10 minutes. Cool completely.
Make milk chocolate fudge sauce:
Bring cream just to simmer in medium saucepan over medium heat. Remove from heat. Add milk chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in vanilla. Let stand at room temperature until sauce cools and thickens slightly, about 20 minutes.
Make marshmallow sauce:
Combine marshmallows and cream in large metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until marshmallows melt and mixture is smooth, about 3 minutes. Remove bowl from over water; stir in vanilla. Let stand until slightly cooled but still pourable, about 10 minutes. Spread 1 quart ice cream evenly in cooled crust. Drop half of milk chocolate sauce by tablespoonfuls over ice cream, spacing apart. Sprinkle half of walnuts over sauce. Drizzle half of marshmallow sauce over walnuts. Freeze until sauces are set, about 10 minutes. Spread 1 quart ice cream evenly in crust. Drop remaining milk chocolate sauce by tablespoonfuls over ice cream. Drizzle remaining marshmallow sauce over, allowing some chocolate sauce to show through. Sprinkle with remaining walnuts. Freeze until pie is firm, about 4 hours. (Can be made 5 days ahead. Cover tightly with foil. Keep frozen). Cut around pan sides to loosen. Let pie soften slightly at room temperature, about 10 minutes. Remove pan sides.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in bistros, Chalkboard Collection, desserts, ice cream, pies, presentation, snacks and tagged , , , . Bookmark the permalink.

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