Eeeeasy Sinful Rocky Road Chocolate Mousse Recipes

CHOCOLATE ROCKY ROAD

Steps:

• Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
• Place the chocolate and coconut oil (optional) into a heatproof, microwave-safe bowl. Heat, uncovered, on 50% power, in 30 second bursts, stirring every time with a metal spoon, for 4-5 minutes or until the chocolate and coconut oil melts.Remove from the microwave and stir until smooth.
• Stir through the chopped marshmallows, coconut, raspberry lollies and peanuts.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).
• Line the base and sides of an 20cm x 20cm square baking tray with baking paper.
• Place the chocolate and coconut oil (optional) into a clean and dry Thermomix bowl. Melt for 3-4 minutes, 50 degrees, Speed 2 or until melted.
• Add the marshmallows, coconut, raspberry lollies and peanuts and mix for 5-10 seconds, Reverse, Speed 3 (using the spatula to help mix), or until completely combined.
• Spread the mixture into the prepared baking tray and place in the fridge for 2 hours or until completely set.
• Use a sharp knife to cut into slices (if you are having trouble cutting the slice, run your knife under hot water and then dry completely before cutting - the heat will help to cut the slice evenly).

ROCKY ROAD CHOCOLATE MOUSSE

Steps:

• Make the chocolate mousse. Put a medium mixing bowl in the refrigerator to chill. Bring about 1 inch of water to a simmer in a saucepan; put the chocolate and butter in a medium heat-proof bowl and set it over the pan, making sure that it doesn't touch the water. Stir with a wooden spoon until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and let the mixture cool slightly. Then whisk the egg yolks into the chocolate one at a time, beating until smooth after each addition. Set aside. In a separate bowl, whisk the egg whites until foamy. Add the cream of tartar and beat until soft peaks form. Gradually beat in the 1/4 cup sugar and continue beating until stiff peaks form. In the chilled mixing bowl, beat the heavy cream until it begins to thicken up. Add the remaining 2 tablespoons sugar and the vanilla, and continue beating until the cream holds soft peaks.
• Now combine the three mixtures: Stir a spoonful of the egg whites into the chocolate mixture to lighten it; then fold in the rest. Fold in the whipped cream, taking care not to overwork the mousse. Chill in the refrigerator for 1 to 2 hours.
• Prepare the raisins. Reduce the oven temperature to 200 degrees F. Spread the grapes out on a roasting tray and bake them in the oven for 2 hours. Remove and set aside to cool.
• Toast the brioche. Preheat the oven to 350 degrees F. Thinly slice the brioche roll, place the slices on a sheet tray, and drizzle them with olive oil. Bake in the oven until golden brown, 7 to 8 minutes. Set aside and allow to cool.
• Candy the orange slices. In a medium saucepan, combine the sugar and 1 1/2 cups of water and bring to a boil over high heat. Add the orange slices and return to a boil. Then reduce the heat to medium and simmer, turning the oranges occasionally, until the liquid has reduced to a thin syrup and the oranges have turned translucent, about 25 minutes. When done, the orange slices will be tender and the sauce will be thick like a glaze. Transfer the oranges to a tray lined with waxed paper and allow to cool.
• To assemble the rocky road, smear chocolate mousse on the center of each plate. Top with raisins, popcorn, cashews, and brioche toast. Garnish with mint buds and orange slices, and season with fleur de sel and olive oil.

EEEEASY, SINFUL, ROCKY ROAD CHOCOLATE MOUSSE

Steps:

• Once your whipped topping is thawed, (don't try to rush the thawing process, it doesn't work lol) transfer into a mixing bowl that leaves you room to work in for mixing.
• Drizzle the chocolate syrup (easiest straight from the bottle) until it reaches your desired color and flavor (2-4 oz. was my best guess).
• Add the rest of your ingredients.
• Mix until everything is incorporated, being careful to not over mix and break down the whipped topping.
• Chill in refrigerator (covered) until you're ready for it, (over night, if possible).
• Transfer into an appropriate bowl (I like glass) to showcase it's beauty.
• Obviously, you can vary by using extra rich whipped topping, or low fat, or low sugar, whatever your prefer. Or no nuts, or no coconut. Also, it can be easily doubled or tripled (or whatever) to suit your occasion, but a little goes a long way, so it serves many. Total prep time does not include thawing time for whipped topping, or chill time in refrigerator until use. I have not tried making this with homemade whipped cream, but I'm sure it would be wonderful, (if you just feel too guilty keeping it simple). I'll be interested to see what variations people come up with on this one, as I'm sure there are endless adaptations to suit anyone or any occasion. But this basic recipe will be one you'll be glad to have.