This is one of the simplest sweets I’ve ever made and would be great to try making with kids. I used whatever I had in the cupboard, which happened to be dates and shortbread, but you could easily make this with other biscuits, dried fruit and/or nuts. Imagine cherries, almonds and coconut; crystallised ginger and gingernuts; or figs, biscotti and pistachios. Lush!
It’s best to keep this slice in the fridge, especially during summer when it can get a bit too soft and sticky if left out. When making as gifts, I’d recommend using slightly less cream to create a firmer end product so it’d be easier to transport and less likely to melt at room temperature. If it’s for grown-ups, try adding a splash of rum or port to the final mixture.
- 400g grams quality dark chocolate (either cooking or couverture)
- 200g heavy cream (35% butterfat or more)
- Approx. 300g biscuits and/or nuts, roughly chopped
- Approx. 300g dried or candied fruit, roughly chopped
- Line a square or rectangular pan at least 4cm deep with baking paper.
- Melt the chocolate and cream together using a double boiler, or in your Thermomix (70C/stir/3-4 minutes).
- While melting, put the biscuits, fruits and/or nuts in a large mixing bowl.
- Pour in the melted chocolate mixture and stir until well combined.
- Spoon into prepared tray, press the mixture down and smooth the surface.
- Cool in the fridge for 4-5 hours or until firm.
- Cut into slices using a knife dipped in warm water.
- Serve dusted with icing sugar and accompanied by a strong espresso.