Mini Egg season is upon on us, and I couldn’t resist the urge to use one of my favourite Easter confectionaries in one of my all time favourite sweet treats – Rocky Road!
My Mini Egg Rocky Road recipe is a seasonal take on my Gluten Free Rocky Road recipe which I posted last year. The recipe substitutes biscuits for puffed rice, but you can use Gluten Free Biscuits if you prefer (I just quite like the texture the puffed rice provides).
I don’t know what I’d do if Mini Eggs weren’t gluten free, but they do contain Maltodextrin, which whilst being a gluten free ingredient can sometimes prove troublesome for Coeliacs. There are a couple of supermarket alternatives out there which don’t contain maltodextrin – ‘Micro Easter Eggs‘ from Sainsbury’s and ‘Chicky Choccy Eggs’ from M&S.
‘Galaxy Golden Eggs‘ are also gluten free and would create and interesting finish, albeit not as colourful!
It’s also worth mention that whilst Mini Eggs are definitely gluten free here the U.K, in the U.S they come with a ‘may contain gluten’ warning due to potential cross contamination risks during the manufacturing process – this could have changed since last year though, so it’s definitely worth double checking.
Gluten Free Mini Egg Rocky Road
300g gluten free milk or dark chocolate
100g pink and white mini Marshmallows (plus an extra handful for the top)
75g glacé cherries cut in half
25g Rude Health Brown puffed rice
270 mini eggs (x3 90g bags)
3 tbsp golden syrup
1) Grease and line a square tin with greaseproof paper.
2) Melt the chocolate in large heat proof bowl over a pan of simmering water.
3) In a separate pan melt together the butter and golden syrup, then add this to the melted chocolate and stir continuously until all the ingredients are combined. Leave to cool slightly.
4) Transfer most of the mini eggs to a plastic food bag (save back a few whole ones to scatter across the top), then carefully bash the mini eggs with a rolling pin to break them up.
5) Stir the marshmallows, puffed rice, cherries and most of the crushed mini eggs through the cooled chocolate mixture until all the ingredients are coated.
6) Pour the mixture into the prepared tin and use a greased palate knife to flatten down the mixture down and smooth it right to the corners of the tin.
7) Place a sheet of greaseproof paper on top of the mixture and press down firmly to help tightly pack the mixture into into the tin. Peel off the greaseproof paper and dot across the extra marshmallows, the remaining crushed mini eggs and the remaining whole mini eggs.
8) Cover with cling film and chill the Rocky Road in the fridge for at least two hours.
10) Use the greaseproof paper to help remove the slab of Rocky Road from the tin, then carefully cut it into equal pieces.
Rocky Road should keep for up to a week stored in an airtight container, or you can keep it in the fridge if your home is a little warm.
I love seeing your take on my bakes, so remember to share your a picture of your bakes over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.