Recipe: Easter Egg Rocky Road


Our Restaurant Development Manager, Adriano Trebbi, has given his classic rocky road recipe an Easter twist. 


  • 500g Milk chocolate
  • 100g Marshmallows mini
  • 100g Mini chocolate eggs
  • 100g Digestive biscuits
  • 4 Cream egg(s) broken
  • 50g Fudge pieces


  1. Line a square tin with greaseproof paper. A standard brownie tin would be ideal.
  2. Break the milk chocolate into chunks and place them in a bowl above a saucepan of boiling water. Gently melt, stirring occasionally to ensure all the chunks are melted.
  3. Whilst the chocolate is melting, put the marshmallows, broken up digestive biscuits, fudge chunks and crème eggs into a bowl and give it a mix so they are evenly distributed.
  4. Once all the chocolate has melted, pour in the bowl of ingredients and give it a good mix – work quickly as it sets very quickly! Pour the mix into the tin.
  5. Now, add the mini eggs into the mixture so that they are still visible from the top.
  6. Place the tin in the fridge and they will be ready to eat within 2-3 hours.
  7. Cut into bite size pieces and serve.

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