23 Sep Choc-mint crackle slice
I 30m prep I 05m cook I makes 20 I
This three-layer, no-bake slice, makes a stunning sweet treat.
Chocolate crackles on the bottom, minty mousse in the middle and everything topped off with a layer of rich chocolate ganache.
And don’t forget the Aero bar squares to finish off the choc-mint theme!
- 90g (2 1/2 cups) rice bubbles
- 45g (1/2 cup) desiccated coconut
- 75g copha or coconut oil
- 100g dark chocolate, chopped
- 2 x 40g Aero peppermint bars, cut into squares
- 1 tbsp boiling water
- 1 1/2 tsp gelatine powder
- 1 tsp peppermint extract
- 1 egg, separated
- 180g white chocolate, melted
- 300ml thickened cream
- Green food colouring, to tint
- 300g dark chocolate, chopped
- 180ml (3/4 cup) thickened cream
Line the base and sides of a 4cm-deep, 23cm square cake pan with baking paper, allowing paper to extend 3cm above sides.
Combine the rice bubbles and coconut in a large bowl.
Place the copha or coconut oil and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Use a metal spoon to stir occasionally for 2 minutes or until smooth. Stir the chocolate mixture into the rice bubble mixture until well coated. Press rice bubble mixture firmly into the prepared pan to compact. Place in the fridge until required.
To make minty mousse layer, place boiling water in a small heatproof bowl. Sprinkle over the gelatine and stir to dissolve. Whisk the gelatine mixture, extract and egg yolk into the melted chocolate. Use electric beaters to beat the cream in a large bowl until soft peaks form. In a separate bowl, use a balloon whisk to whisk the egg white until soft peaks form. Fold the cream and egg white into the chocolate mixture until smooth. Fold in a few drops of food colouring to tint. Pour the mousse over the crackle base and smooth the top. Place in the fridge for 4 hours or until firm.
To make ganache topping, place chocolate in a heatproof bowl. Place cream in a small saucepan and bring just to the boil. Pour cream over chocolate. Set aside for 3 minutes. Stir until smooth. Set aside to cool slightly. Pour ganache over minty mousse layer and smooth top. Place in the fridge for 4 hours to set.
Use a hot knife to cut into pieces. Serve the slice topped with Aero squares.
Recipe and photo courtesy of taste.com.au.