Rich chocolate slice

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


  1. Line a square or rectangular pan at least 4cm deep with baking paper.
  2. Melt the chocolate and cream together using a double boiler, or in your Thermomix (70C/stir/3-4 minutes).
  3. While melting, put the biscuits, fruits and/or nuts in a large mixing bowl.
  4. Pour in the melted chocolate mixture and stir until well combined.
  5. Spoon into prepared tray, press the mixture down and smooth the surface.
  6. Cool in the fridge for 4-5 hours or until firm.
  7. Cut into slices using a knife dipped in warm water.
  8. Serve dusted with icing sugar and accompanied by a strong espresso.


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