Rocky Road Recipe by Russell Bateman

Russell Bateman

Russell Bateman

14th January 2015

Rocky Road Recipe by Russell Bateman

Rocky Road Recipe by Russell Bateman


  • Whipped White Chocolate
  • 175g Boiled Double Cream
  • 75g White Chocolate
  • 1 Cinnamon Stick
  • Pinch of Maldon
  • Chocolate Mousse
  • 100g Modirofolo
  • 25g Sugar
  • 3 Egg Yolks
  • 3 Egg Whites
  • 50g Sugar
  • 50g Double Cream
  • Almond Tuille
  • 75g Sugar
  • 75g Glucose
  • 75g Roasted Crushed Almonds
  • 25g Almonds in the pan with left over caramel
  • Ghana Ganache
  • 100g Ghana Chocolate
  • 125g Double Cream
  • 40g Butter
  • Fig Puree
  • 160g Fig
  • 50g Port
  • 10g Glucose
  • 50g Water
  • Port Marshmallow
  • 125g Sugar
  • 10g Port
  • 10g Water
  • 2 Leaves Gelatine
  • 30g Egg Whites
  • Yoghurt Jelly
  • 100g Greek Yoghurt
  • 100ml Milk
  • 20g Sugar
  • 2 Leaves Gelatine


Whipped White Chocolate

Bring cream and cinnamon to the boil pass through a fine Sieve onto the chocolate and salt.

Lightly mix together

Leave to chill on ice in fridge.

Once chilled whisk to a soft peak.

Chocolate Mousse

Melt the Modirofolo Chocolate in a heat proof bowl over a pan of simmering water.

Once melted, off the heat, whisk in the egg yolks and sugar.

In an electric mixer make a French meringue using the Egg Whites & remaining sugar.

Separately soft whip the double cream.

Beat 1/3 of the meringue into the chocolate mixture

Once fully incorporated fold in the further meringue

Fold the cream into the chocolate mixture

Next place in a piping bag to set in the fridge.

Once set pipe small dots onto a tray and freeze.

Use as necessary.

Almond Tuille

Bake the almonds in the oven until golden brown.

Place the glucose and the sugar into a dry heavy bottom pan.

Take to a light caramel.

Once at the light caramel pour onto a non-stick baking mat to set.

With the remaining caramel in the pan add 25g of almonds.

Stir until coated and pour onto a separate mat.

Once the first caramel is set place into a blender with the remaining nuts.

Blitz to a fine powder.

Dust this powder over a non-stick tray and bake in the oven at 170°c for 6 minutes.

Once out cut to required shape with a mental ring.

Ghana Ganache

Bring the cream to the boil

Pour over the chocolate

Stir the cream and sugar together until fully incorporated.

Stir in the butter, thoroughly.

Once the butter has been completely absorbed by the chocolate mix, pour into rings to set.

Fig Puree

Place everything in a pan and cook down until figs are soft and glazed

Place in a food processor and blend until smooth.

Remove and pass through a fine sieve.

Port Marshmallow

Soak your gelatine in ice water

Place your egg whites into an electric whisk bowl and slowly whisk.

While your whites are whisking add your water, port and sugar to a heavy bottom pan.

Take the sugar mix to 127°c.

Once at 127c remove from the heat and add the gelatine.

Pour in a slow drizzle into your egg whites, whilst still whisking.

Whisk until room temperature and place into a piping bag

Pipe onto a non-stick tray and leave at room temperature to set.

Yoghurt Jelly

Soak your gelatine in iced water.

Bring your milk and sugar to the boil

Pour onto your yoghurt and whisk together thoroughly.

Mix the gelatine into your yoghurt mixture and pour on a tray to set in the fridge

Once set dice your jelly