If you want a crowd-pleasing Easter dessert with a boozy twist, this Ginspresso Rocky Road is the one. Packed with chocolate, marshmallows, biscuits and lollies, then infused with a splash of Chocolate Ginspresso, it’s rich, crunchy and ridiculously moreish.
It’s easy to make, perfect for sharing, and ideal as a make-ahead Easter treat.
Ginspresso Rocky Road Recipe
You'll need:
- Splash of Chocolate Ginspresso
- 3 x 180g blocks chocolate (for melting)
- 200g marshmallows
- 110g chocolate eggs
- 6 digestive biscuits (roughly chopped)
- 100g Allen’s lollies (e.g. carrots for Easter theme)
How to make it:
- Add marshmallows, chocolate eggs, chopped biscuits and lollies into a large mixing bowl.
- Melt the chocolate in a heatproof bowl until smooth.
- Stir in a splash of Chocolate Ginspresso into the melted chocolate.
- Pour the chocolate mixture over the dry ingredients and mix until fully coated.
- Line a tray with baking paper and transfer the mixture in, pressing it down evenly.
- Top with extra chocolates, marshmallows or lollies if desired.
- Refrigerate until fully set.
- Slice into pieces and serve.
Why It Works
This is a perfect make-ahead boozy treat that lasts ages and is packed full of choccy flavour that anyone will love! Whether it's Easter-themed for the long weekend, or just packed with any ol' chocolates you've got laying around the house at any time of year, it's super easy to make and a whole lot of fun to eat!
Chocolate Ginspresso makes it all grown-up, adding a warmth and enhancing that dessert flavour.
Ready to try it?
Grab Chocolate Ginspresso and give this a spin at home!
