Chocolate Walnut Rocks


Chocolate Walnut Rocks are simple and easy to make. They are crunchy and have the sweet goodness of condensed milk. The cocoa lends the richness of chocolate to these nutty rocks. They make excellent celebratory gifts but especially during the festive season of Christmas and New Year.

This recipe is flexible and you can use your favorite nuts to make these delectable goodies. They are addictive and you cannot be satisfied with just a few. You can wrap them in chocolate foil or cellophane wrapping to make them look pretty and presentable or simply serve the way they are on your Christmas goodie platter.

Enjoy! 😀


  • 1 tin Condensed Milk (I used Nestle Milkmaid 400 gm. can)
  • 250 ml. fresh Milk
  • 200 gms. Sugar or to taste
  • 200 gms Walnuts (roughly broken)
  • 50 gms. Cocoa pwd. (dissolve in few tablespoons of milk)
  • 1 tsp. Vanilla Essence
  • 1 tsp. Butter

Line a tray with greased butter or parchment paper.

In a sufficiently wide, deep and thick bottomed non-stick pan; bring milk to a boil.

Add sugar and stir to dissolve.

Pour in the condensed milk and stir to dissolve completely.

Cook the mixture until it reduces to half the quantity. The mixture should be thick and creamy.

Cook on medium heat.

Add the dissolved cocoa powder and stir to mix completely.

Add the vanilla essence and the walnuts and stir to coat the walnuts.

Add a teaspoon of butter and mix thoroughly again.

Take it off the heat and drop small heaps of the mixture with a tablespoon on the lined tray.

Make sure they are a few inches apart from each other.

Leave to set and dry overnight.

When completely dry, peel off the Chocolate Walnut Rocks from the parchment.

Wrap in foil/tissue paper and store in an air tight container.

Serve at Christmas or make them a part of a gift box.

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  1. Hi Hilda,

    Happy New Year

    I tried this recipe, but it didn’t harden. Remained soft and so had to keep it on small bits of paper so that we could scoop with a spoon. Can you let me know what went wrong?


  2. Diago Fernandes on

    Dear Hilda I have tried this recipe 2 years in a row and must say it’s just awesome. Well explained, easy to follow and tastes heavenly

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