Jamie Oliver Rocky Road

Oh man. Jamie Oliver Rocky Road. You know that dessert that just gets you? This one’s it. Sticky, crunchy, rich beyond reason—and weirdly nostalgic, like a box of sweets exploded in the best possible way. I didn’t even plan to make it. Just found myself melting chocolate on a whim one gloomy afternoon and… well, here we are. (inspired by Jamie Oliver)

Ingredients Needed

500 g dark chocolate, 70% if you want it moody and intense A mess of fillings, about 500 g total. Here’s what I tossed in:

• Meringues, smashed like a sugar blizzard
• Popcorn, unsalted but loud
• Digestive biscuits, the comfort kind
• Nuts, seeds, bits with crunch
• Dried fruit—sticky, chewy, you know the type 1 tablespoon sesame seeds, optional if you’re feeling fancy 50 g white chocolate, for that last little flex

How To Make Jamie Oliver  Rocky Road

1. First—chocolate. Break it into rough pieces. Toss into a heatproof bowl and sit that over simmering water. Not boiling. Gentle. Like a whisper. The bottom of the bowl shouldn’t touch the water—basic bain-marie stuff. Stir when you remember. Let it melt into something that smells like every cozy memory you’ve ever had.
2. While that happens, start breaking your fillings. Literally. Smash the meringues with your hands. Tear the fruit. Crumble those biscuits like you’re mad at them. Chop nuts if they’re hulking beasts. Basically: reduce everything to chaos.
3. Now the mix. Chocolate should be smooth by now. Take it off the heat, dump in your fillings. Stir it like you mean it. Get everything coated. Sticky, lumpy, gloriously messy.
4. Grab a tray—lined and ready (30 x 25 cm or thereabouts). Pour the chocolate chaos in. Flatten it out a bit. Not too neat. This isn’t about perfection.
5. Sprinkle sesame seeds if you remembered. Or don’t. Into the fridge it goes. At least two hours. Walk away. Let it become something new.
6. White chocolate time. Melt it. Drizzle it with a spoon like you’re Jackson Pollock on a sugar high. Let it set again. Then slice. Big chunks, sharp knife. Eat.

Why I Love This Recipe

The first time, it was just me and a half-empty pantry. But something about it… the freedom? The sheer joy of flinging things into chocolate? Felt like play. And the result—oh god. People couldn’t stop eating it. It’s messy, bold, a little unhinged. Like the best kind of friend.

Recipe Tips

• Go for broke on the chocolate. It’s the backbone, so make it count.
• Got marshmallows, Chuck them in. Pretzels? Even better.
• Cut it with a hot knife. Seriously. Otherwise you’re just… crumbling.
• Don’t overthink the mix. Balance is overrated.
• Make extra. You’ll wish you had.

How To Store This Jamie Oliver Rocky Road

• Room Temp: Not ideal unless it’s cool in your kitchen. This stuff melts like memories.
• Fridge: Yes. Airtight container. It’ll hold for two weeks, though it never lasts that long.
• Freezer: Absolutely. Wrap in plastic, then a bag. Good for three months if you don’t forget it’s there.
• Reheating: Nah. Just thaw a bit and go.

Let’s Answer a Few Questions!

Can I use milk chocolate instead?
Sure. It’ll be sweeter, softer. More cuddly. Nothing wrong with that.

What if I want marshmallows?
You should want marshmallows. They belong here.

Burned my chocolate. Now what?
Start over. There’s no fixing scorched chocolate. Be kind, go slow next time.

No greaseproof paper. Help?
Parchment works. Even foil, if it’s all you’ve got. Just make sure it’s lined.

Why is it so hard to cut?
Knife’s too cold. Warm it under the tap, wipe it off, and try again.

Nutrition Facts (per serving)

• Calories: 245
• Carbs: 34-ish g
• Protein: 3.4 g
• Fat: 11.5 g
• Sugar: 29 g
• Fiber: barely 0.4 g

Try More Recipes:

• Jamie Oliver Lemon Posset
• Jamie Oliver Croissant Bread And Butter Pudding
• Jamie Oliver Red Velvet Cake