Description
Rich chocolate dreams come alive in this Hot Chocolate Slice, blending winter comfort with sweet indulgence. Creamy layers of cocoa-infused goodness promise a delightful escape that will warm your heart and satisfy chocolate cravings instantly.
Ingredients
Scale
Main Ingredients:
- 300g dark chocolate
- 3 eggs
- 150g butter
- 1 1/2 cups cream
Base Ingredients:
- 1 cup self-raising flour
- 3/4 cup desiccated coconut
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
Topping and Flavoring Ingredients:
- 1 cup caster sugar
- 1 cup water
- 1/4 cup cocoa powder
- 1 tablespoon gelatine powder
- 2 teaspoons vanilla extract
- 1/4 cup caster sugar (for egg whites)
- 80g butter (for mousse)
Instructions
- Preheat the oven to 180°C (350°F) and prepare a 16 x 25cm slice pan by greasing and lining with parchment paper.
- Combine flour, coconut, brown sugar, and cinnamon in a mixing bowl.
- Incorporate melted butter into the dry ingredients, stirring until a cohesive mixture forms.
- Press the mixture evenly into the prepared pan, creating a uniform base.
- Bake for 12 minutes until the base turns golden brown, then allow to cool completely.
- For the chocolate layer, gently melt butter, cocoa, and chocolate in a saucepan over low heat, stirring until smooth.
- Remove from heat and quickly whisk in egg yolks, ensuring the mixture remains uniform.
- In a separate bowl, whip egg whites while gradually adding sugar until stiff peaks develop.
- Carefully fold a spoonful of chocolate mixture into the egg whites, then incorporate the remaining chocolate.
- Gently fold in whipped cream until fully integrated.
- Pour the chocolate mousse over the cooled base, smoothing the surface evenly.
- Refrigerate for 4 hours to set the mousse layer.
- For the marshmallow topping, combine sugar, water, and gelatine in a saucepan over low heat.
- Stir until gelatine dissolves, then increase heat to medium and simmer for 6 minutes.
- Allow the mixture to cool for 5-10 minutes.
- Transfer to a stand mixer and beat on high speed for 9 minutes until thick and fluffy.
- Incorporate vanilla extract into the marshmallow mixture.
- Spread the marshmallow layer over the set mousse, creating a smooth top.
- Refrigerate for an additional 4 hours until completely firm.
- To serve, heat a knife in hot water, wipe dry, and slice carefully.
- Store in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure butter is fully melted and ingredients are at room temperature for smoother mixing and better texture.
- Use high-quality cocoa and chocolate for richer, more intense flavor profile.
- Fold egg whites gently to maintain airiness and prevent deflation of the mousse.
- For gluten-free version, substitute regular flour with almond or coconut flour.
- Create variations by adding espresso powder or orange zest to the chocolate layer for depth.
- Whip egg whites to stiff peaks carefully – overbeating can make marshmallow topping grainy.
- Use a hot, clean knife for precise, clean slices when serving.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 12
- Calories: 343
- Sugar: 30 g
- Sodium: 75 mg
- Fat: 23 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg