1.Line four 1-cup (250ml) metal moulds with plastic wrap.
2.Place ice-cream in large bowl; fold in chocolate bars. Divide mixture among prepared moulds. Cover with foil; freeze about 15 minutes or until firm.
3.Meanwhile, in a small saucepan, heat cream and chocolate over low, stirring until smooth. Remove from heat; stir rocky road into sauce mixture.
4.Turn ice-cream timbales onto serving plates; drizzle with rocky road sauce.