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Rocky Road Topping (D, TNT)
Source: "365 Great Chocolate Desserts," by Natalie Haughton
Yield: Enough to cover a 9" cheesecake

1 cup heavy cream
1-1/3 cups plus 1/4 cup semisweet chocolate chips
1 tablespoon sweet butter
1 tablespoon light corn syrup
1 cup coconut, shredded
3 to 3-1/2 cups miniature marshmallows
1/2 cup almonds, toasted

In a 2-quart glass bowl, combine cream and 1-1/3 cups chocolate chips.

Heat in a microwave oven on High 1-1/2 to 2-1/2 minutes, or until chocolate is melted and mixture is smooth when stirred. Transfer 1 cup of the mixture to a small bowl and set aside remainder.

Add butter and corn syrup to chocolate mixture in small bowl and stir until smooth. Refrigerate until thickened to spreading consistency, 20 to 25 minutes. Reserve to use for spreading on top and sides of cake.

To reserved chocolate mixture in 2-quart bowl, add coconut, marshmallows, almonds and remaining quarter cup chocolate chips. Mix well.

Poster's Notes:
I use 2-1/2 cups whole almonds and toast them at 350°F for about 15 minutes and check them in 5 minute increments. After they reach a light brown color, I remove them from the oven and place them in a cool bowl so that they will stop cooking. If you wait until you smell them, they will be too dark. You really have to check and watch.

I prefer to use a heavy pot to melt the chocolate and cream as it is safer. Chocolate scorches or burns easily in a microwave. However, even with a pot on the stove top, you have to watch closely.

Once can always brush the inner exposed sides of the springform pan again with melted butter prior to adding the Rocky Road Topping as added insurance for easier removal.

Posted by Susan Greene

Nutritional Info Per Serving: N/A