Pastry chef and cookbook author Emily Luchetti has taken Dryer’s Ice Cream Company’s flavor profile and added her own twist with Rocky Road Truffles.
- 6 tablespoons heavy cream
- 5 ounces bittersweet chocolate, finely chopped
- 2/3 cup mini marshmallows cut in half (use scissors it's much easier)
- 1/2 cup California walnuts cut into 1/4 inch pieces
- 1/2 cup milk chocolate chip or 1/4 inch pieces
- 1/3 cup cocoa powder
- Warm the cream in a small saucepan over medium-high heat, stirring frequently, until hot and bubbling around the edges, about 3 minutes. Remove the pan from the heat and add the bittersweet chocolate. Swirl the pan lightly so the chocolate is covered by the cream. Cover and let sit 5 minutes. Whisk until smooth. Whisk occasionally until room temperature. Stir in the marshmallows, walnuts and milk chocolate chips. Spread the chocolate cream in a 9-inch pan or pie plate. Refrigerate until hard, at least 1 hour.
- Form chocolate into balls using a heaping teaspoon for each placing them in a single layer on a pan. Refrigerate until hard.
- Place the cocoa powder on a plate or in a small bowl. Line a baking sheet with parchment paper.
- One at a time, place the chocolate balls in the cocoa powder. Dust your palms with cocoa powder and lightly roll the truffles between your palms until round. (The cocoa powder keeps them from sticking to your hands.) Roll in the cocoa powder. (If at any point the chocolate gets too warm and the truffles become difficult to roll, refrigerate the chocolate for 30 minutes until it firms up.)
- The truffles can be made a week in advance.