When I was growing up as a child, our eldest sister used to give every person in our family a See’s Easter egg. I loved the ones filled with chocolate ganache and walnuts. My husband is a rocky roader-lover. So, I decided to make them rocky road-style for him. You can easily omit the marshmallows if desired. Meanwhile, they pretty easy to make. It just takes time for me the chocolate to set. I hope you enjoy this recipe. They make nice Easter gifts. I’m heading over to my neighbor with one right now.
10 - 12 large gluten free marshmallows, each cut into four pieces and a few smaller
3/4 cups walnut pieces in various sizes
Set mold on top of a half jelly roll pan or similar sized tray; set aside. (I used a 12-1/4 x 8-3/4-inch pan.)
In a glass, heat-proof bowl over a pot of simmering water, melt the pieces of 2 Hershey bars. Distribute the melted chocolate evenly as possible into each of the six egg molds. Lifting the baking sheets and holding down the sides of the mold, roll the chocolate to cover all sides and bottom of each mold. Scrape the remaining chocolate from the bowl in which it was melted and scrape onto the rim of each mold and allow to drip down the sides. You can also scoop some from the bottom of the mold that hasn't set yet and smear on the top portion of the mold. You want to cover every portion of the mold with chocolate. Refrigerate until set and move onto the next step while they're chilling.
Melt the chocolate morsels in a clean glass bowl over simmering water.
Heat the cream and pour into the slightly melted morsels along with the vanilla; stir to combine. Remove from heat; remove the bowl from the pan and refrigerate until slightly cooled.
Scoop about 1 tablespoon of chocolate mixture into the chocolate-coated molds and plenty of marshmallow pieces and walnuts Cover with just enough chocolate to cover them everything, add more nuts and marshmallows, and cover with additional melted chocolate up to 1/8-inch from the top of the mold. Refrigerate until set, at least 1 hour.
Melt the pieces of the remaining Hershey bar in a clean, glass, heat-proof bowl over simmering water. Using a butter knife or tiny spatula, spread the melted chocolate over the top of each mold, encasing the entire egg in Hershey bar chocolate. Refrigerate until completely set inside. This may take 6 hours or overnight. Wrap or box as desired after about one hour of chilling using kitchen gloves to prevent fingerprints or lift using plastic wrap.
If using milk chocolate morsels, you will need to reduce the cream in the ganache recipe. If using dark chocolate morsels, you'll need to slightly increase the cream.