Frozen Rocky Road (Recipe)

Ingredients

1 1/2 teaspoons unflavored gelatin

2 tablespoons cold water

3/4 cup milk

1/4 cup sugar

1 square (1 ounce) unsweetened chocolate, chopped

3 to 4 tablespoons coffee liqueur

1 cup whipping cream

1 cup tiny marshmallows

1 cup chopped pecans

Steps

1. In a small bowl, stir together the gelatin and the cold water; set aside.

2. In a small saucepan, combine the milk, sugar and chocolate.  Cook and stir over medium-low heat until the chocolate melts and the mixture is almost bubbly.  If flecks of chocolate are visible, beat the mixture with a wire whisk or rotary beater to incorporate the chocolate completely.

3. Stir the gelatin mixture into the chocolate mixture.  Cook and stir over low heat until the gelatin dissolves.  Cool, then stir in the coffee liqueur.  Cover and chill until partially set.  (The mixture will have the consistency of unbeaten egg whites.)

4. In a medium bowl, whip the cream until soft peaks form (tips curl).  Carefully fold the whipped cream into the gelatin mixture along with the marshmallow and pecans.

5. Carefully spoon the mixture into an 8x4x2-inch loaf pan or an 8x8x2-inch baking pan.  Cover and freeze for 6 to 8 hours or until firm.

6. To serve: Let the frozen dessert stand at room temperature for 10 minutes.  Cut into squares or slices.

Tips:

If you wish, chill the mixture until it reaches the consistency of thick pudding before spooning it into the loaf pan or baking pan.  At that time, give the mixture a light stir to distribute the marshmallows and pecans evenly.

If desired, use creme de cacao or strong, brewed coffee instead of the coffee liqueur.  You may also substitute walnuts for the pecans.

For easier serving, instead of freezing the mixture in the loaf pan or baking pan, spoon the chilled mixture into individual dessert dishes.  Cover the dishes with plastic wrap and set on a tray in the freezer.