Description
Chocolate lovers rejoice with this Hot Chocolate Slice, a delightful dessert that marries rich cocoa flavors and comforting textures. Sweet chocolate ganache and marshmallow layers create a nostalgic treat sure to warm hearts and satisfy dessert cravings.
Ingredients
Scale
Base Ingredients:
- 1 cup self-raising flour
- ¾ cup desiccated coconut
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 150 grams (5.3 ounces) melted butter
- 80 grams (2.8 ounces) butter
- ¼ cup cocoa powder
Chocolate Ingredients:
- 300 grams (10.6 ounces) dark chocolate, broken into small pieces
- 3 eggs, separated
- ¼ cup caster sugar
Topping/Filling Ingredients:
- 1 ½ cups cream
- 1 cup caster sugar
- 1 cup water
- 1 tablespoon gelatine powder
- 2 teaspoons vanilla extract
Instructions
- Prepare the oven environment by heating to 180°C (350°F) with rack positioned in the middle.
- Prepare a rectangular baking vessel by lightly coating with cooking spray and lining the base with parchment paper, ensuring complete coverage.
- Combine dry foundation ingredients including flour, coconut, brown sugar, and ground cinnamon in a mixing bowl, creating a uniform mixture.
- Introduce melted butter to the dry ingredients, stirring until a cohesive crumbly texture develops.
- Transfer the prepared mixture into the lined pan, using fingertips or a flat utensil to create an even, compact base layer.
- Place pan in preheated oven and bake for approximately 12 minutes until the surface achieves a golden-brown appearance. Remove and allow to cool completely.
- Create chocolate mousse by gently melting butter, cocoa, and chocolate in a saucepan over low temperature, stirring consistently until achieving a smooth consistency.
- Remove chocolate mixture from heat and rapidly incorporate egg yolks, understanding the mixture might temporarily appear lumpy.
- Separately, whip egg whites, progressively adding sugar until stiff, glossy peaks form.
- Carefully fold a small portion of chocolate mixture into egg white preparation, then gradually integrate remaining chocolate.
- Gently fold whipped cream into mousse until thoroughly incorporated.
- Pour mousse evenly over cooled base, using a spatula to create a smooth surface.
- Refrigerate for 4 hours to allow complete setting.
- Prepare marshmallow topping by combining sugar, water, and gelatine in a saucepan, heating gently while stirring until complete dissolution.
- Increase heat to medium, simmering for 6 minutes and stirring periodically. Allow mixture to cool for 5-10 minutes.
- Transfer liquid to stand mixer and beat at high speed for 9 minutes until transformation occurs, creating a thick, white, billowy texture.
- Incorporate vanilla extract into marshmallow mixture.
- Spread marshmallow layer uniformly over set mousse, ensuring smooth, even coverage.
- Return to refrigerator and chill for an additional 4 hours until completely firm.
Notes
- Customize the base by swapping coconut with crushed graham crackers or gluten-free cookies for different texture and dietary needs.
- Ensure egg yolks are at room temperature to prevent lumpy chocolate mixture and create smoother consistency.
- Use high-quality dark chocolate with at least 70% cocoa for richer, more intense flavor profile.
- Handle egg whites carefully during folding to maintain maximum volume and create lighter, airier mousse texture
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks, Drinks
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 120 mg