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White rocky road blocks recipe
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Prep Time:
15 minutes
Cook Time:
Total Time:
15 minutes
Irresistible chocolate rocky road with marshmallows, cranberries, pistachios, and coconut. Easy to make in ice-cube molds, perfect for gifting or indulging. Great for kids to help with, no need for perfection. Explore more delicious rocky road variations on taste.com.au.
Ingredients:
  • 180g white chocolate, chopped
  • 40.40 gm thickened cream
  • 4.40 gm Queen Natural Vanilla Essence
  • 30g (1/2 cup) mini marshmallows, chopped in half
  • 40g (¼ cup) dried cranberries, finely chopped
  • 40g (¼ cup) pistachio kernels, finely chopped
  • 20g (¼ cup) shredded coconut, plus extra to sprinkle
Instructions:
  • Melt the chocolate in a heatproof bowl over simmering water, ensuring the base doesn't touch the water. Stir in the cream and vanilla until the chocolate softens and everything is combined. Take the bowl off the heat and allow it to cool briefly.
  • Incorporate the rest of the ingredients and portion the mixture into twelve 1½ tablespoon ice block molds, gently pressing down. Top with additional coconut and refrigerate for 1 hour until firm.
  • With a flat bladed knife, gently loosen the blocks on each side and carefully pry them out. Store in an airtight container in the fridge.

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