Espresso martini rocky road

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Classic rocky road is a fun cocktail twist using coffee-flavored Tim Tams, chocolate-coated coffee beans, marshmallows, and white chocolate

ingredients

3 x 180g dark chocolate blocks, finely chopped
3 tsp instant coffee powder
200g Arnott’s Tim Tam Virgin Espresso Martini biscuits, coarsely chopped (see tip)
120g chocolate-coated peanuts
2 x 180g white chocolate blocks, chopped
80g (1/2 cup) chocolate-coated coffee beans
30g (1/2 cup) mini white marshmallows
2 tbsp shredded coconut

method

  1. Grease an 18 x 28cm (base size) slice pan. Line the base and sides with baking paper, allowing the paper to overhang the long sides.
  2. Place dark chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Stir in the coffee powder then set aside to cool to room temperature. Stir through the biscuit and peanuts. Use a spatula to quickly and evenly spread over base of prepared pan. Set aside to set.
  3. Meanwhile, place the white chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside to cool to room temperature. Stir through the coffee beans, marshmallows and coconut.
  4. Spread the white chocolate mixture on top of the dark chocolate layer then set aside to set. Cut into squares to serve.

recipe notes

  1. If you can’t find Tim Tam Espresso Martini biscuits, use Tim Tam Dark instead.
  2. If you like dark chocolate, but find it too heavy for rocky road, try using a 50:50 ratio of milk and dark chocolate. The milk chocolate will add a little more sweetness and creaminess to the mix, while still having loads of chocolaty goodness from the dark chocolate.
  3. Rocky road will keep in the fridge, in an airtight container, for up to 3 weeks or frozen for up to 3 months.

Credits: Taste