Recipe: Chocolate truffle topped rocky road cheesecake

A rocky road base smothered with a smooth cheesecake filling and topped with rich, dark, indulgent truffles. This mouthwatering chocolate concoction is finished off with ribbons of melted chocolate.

I came up with this recipe for a special leaving do. My colleague was off on maternity leave and her appetite has been somewhat raised during her pregnancy. I wanted to make her a pudding that she wouldn’t forget and that would fill her up! I’d made her the truffles before and knew these were a winner so wanted to incorporate these into the dessert.

The whole thing was eaten within minutes with some colleagues sadly missing out.I’ll have to make this one again soon I think!


For the truffles:

50g butter

300g plain chocolate

300ml double cream

cocoa powder for decoration

For the rocky road base:

300g digestive biscuits

125g butter

3 tbsps golden syrup

100g mini marshmallows

2 tbsps cocoa powder

For the cheesecake filling:

400g cream cheese

275ml double cream

2tbsps chocolate spread

For decoration:

40g white chocolate

40g milk chocolate

mini marshmallows


For the truffles:

  1. Heat the butter and cream in a saucepan over a low heat until the cream starts to simmer. Keep an eye on this as you don’t want it to burn.
  2. Break up the chocolate and place in a heatproof bowl. Stir the cream mix to ensure the butter and cream are combined and then carefully pour over the chocolate.
  3. Stir the chocolate mix until all the chocolate has melted and you have a smooth, glossy,thick mixture.
  4. Put this in the fridge to set for a least three hours.
  5. Once this has set remove from the fridge and using a teaspoon remove small truffle sized amounts. Roll this in your hand to form a ball shape (warning – this will make your hands very messy!) and then roll in cocoa powder. Put back in the fridge until you need them.

For the cheesecake base:

  1. Grease a 9 inch round tin (preferably a loose bottomed tin or a spring form tin as this makes it easier to remove at the end).
  2. Put the butter, syrup and cocoa powder in a small pan and place over a low heat until the butter has melted. Then remove from the heat.
  3. In a separate bowl, gently bash the biscuits with the end of a rolling pin until you have a mixture of large and small biscuit shards. Add to this the marshmallows.
  4. Pour the chocolate sticky liquid over the biscuit and marshmallow mix. Stir until all the mixture in covered.
  5. Tip the mixture in to the prepared tin, pressing it down evenly and place in the fridge to set for a least 2 hours.

For the cheesecake filling:

  1. Put all the ingredients in a bowl and mix ideally with an electric whisk until you have a thick, glossy, smooth mix, the consistency of a really thick cream.
  2. Pour this carefully over the rocky road base, smooth out evenly and put in the fridge to set for at least two hours.

To decorate:

  1. Place the truffles on top of the cheesecake. I started from the outside using a ring formation and then added more in the middle to add height. Scatter over the marshmallows.
  2. Melt the white chocolate in the microwave in a heatproof bowl, this will take about 1 minute. Stir to ensure there are no lumps and then transfer into a piping bag either with no nozzle or a nozzle with a small hole. Pipe backwards and forwards over the truffles. Repeat this step with the milk chocolate.
  3. Pop back in the fridge until you are ready to serve.


The dancing baker x











One Comment Add yours

  1. PatternPiper says:

    Possibly THE best thing I’ve ever eaten! Thanks for sharing the recipe.


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