This fun and playful dessert was inspired by my favorite childhood ice cream, Rocky Road. It turns the simple combination of chocolate, marshmallow and nuts into a whimsical and unusual plated dessert, with toasted rice, soy caramel and even curry powder. Chocolate lovers always rave about this one.
To prepare the Rocky Road follow the recipe for the chocolate tort, cutting the torte into smaller disks, about 2 to 3 inches in diameter. Top with malted chocolate ice cream and garnish with melted chocolate, toasted marshmallows, soy caramel (see recipe below) and candied curried peanuts with toasted rice (see recipe below)
CURRIED PEANUTS AND TOASTED RICE
2 cups Rice Crispies cereal, toasted for 8-10 minutes in a 350F oven
2 1/2 cups roasted salted peanuts
1 1/4 cup sugar
Combine the toasted rice crispies and peanuts. In a medium sized pot, combine the sugar with about 1/3 cup water, just enough to moisten the sugar. Add the curry powder and cook to thread stage, about 240F. Toss in the nut mixture, stirring vigorously until the mixture begins to thicken and re-crystallize. Cook for an additional minute, until slightly toasted. Spread onto a sil pat or aluminum foil and cool. Store in an airtight container for up to a week.
SOY CARAMEL SAUCE
2 1/4 cup sugar
3/4 cup water
1/4 cup corn syrup
1 cup heavy cream (room temp)
2/3 cup artisanal soy sauce, such as Marushinhonke (room temp)
In a pot combine the first three ingredients and slowly bring to a boil, wash down the sides of the pot with a pastry brush to remove any sugar crystals. Cook the sugar mixture over medium high heat until it caramelizes. Once you have a medium amber caramel slowly whisk in the cream and then the soy sauce. Store in the refrigerator for up to 2 weeks.