- 275 gram dry cookies, such as graham crackers
- 60 gram butter
- 380 gram dark chocolate
- 350 ml cream
- 2 egg yolks
- pinch of salt
- 200 gram whole almonds
- large handful of mini marshmallows
– or use regular marshmallows and chop them into pieces
Kitchen equipment needed
- blender or zip-lock bag and a rolling-pin
- cutting board & chef’s knife
- large bowl
- small saucepan
- pan with a bowl that fits on top (to create bain-marie)
- round pie dish (24 cm – 9.5 inches)
- silicone brush
Preparation — 20 minutes
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit if you want to bake the cookie crust in the oven, this is an optional step.
MELT butter in a small sauce pan and create cookie crumbs using a blender or rolling-pin. If you’re using a rolling-pin, its best to place the cookies in a zip-lock bag. COAT the pie dish with butter and combine cookie crumbs with butter. PRESS the cookie crumbs into the dish to create a crust. You can optionally BAKE the crust for about 15 minutes so it will be golden brown. Let it cool off and meanwhile MELT 260 degrees dark chocolate, bain-marie or use a microwave.
Coarsely CHOP the almonds and the rest of the chocolate (120 gram) and combine with the marshmallows. If you’re using regular sized ones, it’s best to chop them a bit smaller.
Finishing the rocky road pie — 10 minutes + waiting time
HEAT 350 ml cream in a small sauce pan. COMBINE egg yolks in a bowl and add a bit of the warm cream. Keep on stirring to prevent the egg yolks from creating lumps. STIR in the melted chocolate and a pinch of salt. DIVIDE half of the almond-marshmallows-chocolate mixture over the cookie crust. DIVIDE the chocolate and cream mixture over the pie dish and then the other half of the almond mixture.
REFRIGERATE for at least 2 hours and enjoy!