TREAT TIME

Easter eat your heart out! A topping of Ferrero Rocher and Raffaello takes this triple chocolate slice to new dessert heights

FERRERO TRIPLECHOC SLICE SERVINGS: 16 INGREDIENTS

● 75g butter, chopped

● 50g dark chocolate, chopped ● 1/4 cup brown sugar

● 3/4 cup self-raising flour

● 2 x 200g boxes Ferrero Rocher

● 16 Raffaello

MILK CHOCOLATE CREAM

● 2 x 200g blocks milk chocolate, chopped

● 1/2 cup thickened cream ● 1 tsp vanilla extract

WHITE CHOCOLATE COCONUT MOUSSE

● 180g block white chocolate, chopped

● 1 tbsp boiling water

● 1 1/2 tsp gelatine powder

● 1 cup thickened cream

● 2 eggs, separated

● 1/2 tsp coconut essence

● 2 tbsp caster sugar

DARK CHOCOLATE GANACHE

● 100g dark chocolate, chopped

● 2 tbsp thickened cream ● 25g butter, chopped

ALMOND PRALINE

● 2 tbsp slivered almonds, toasted

● 1/4 cup caster sugar METHOD 1. Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan on all sides.

2. Place butter and dark chocolate in a microwave-safe bowl. Microwave on high (100%), stirring halfway through, for 1 minute or until smooth. Add brown sugar. Stir to combine. Add flour. Stir until well combined. Press mixture evenly over base of prepared pan. Bake for 10 to 12 minutes or until top is just cooked (slice will be soft at this stage but will firm upon cooling). Cool completely in pan.

3. Make milk chocolate cream: Place milk chocolate and cream in a microwave-safe bowl. Microwave on high (100%), stirring halfway through, for 1 to 2 minutes or until smooth. Stir in vanilla. Pour chocolate mixture over cooled base, spreading to form an even layer. Refrigerate for 1 hour or until set.

4. Make white chocolate coconut mousse: Place white chocolate in a microwave-safe bowl. Microwave on high (100%), stirring with a metal spoon halfway through, for 1 to 2 minutes or until smooth. Cool for 5 minutes. Meanwhile, place boiling water in a small bowl. Sprinkle over gelatine. Stir until dissolved. Using an electric mixer, beat cream until soft peaks form. Add egg yolks, coconut essence and 1/2 the cream to cooled chocolate. Stir to combine. Fold in remaining cream. Stir in gelatine. Wash and dry beaters and bowl. Beat egg whites until soft peaks form. Add sugar. Beat until glossy and sugar is dissolved. Fold 1/2 the egg white mixture into chocolate mixture. Fold in remaining egg white mixture. Spoon mixture over milk chocolate layer in pan, spreading to form an even layer. Refrigerate for 4 hours or until set.

5. Make dark chocolate ganache: Place dark chocolate and cream in a microwave-safe bowl. Microwave on high (100%), stirring halfway through, for 1 minute or until smooth. Add the butter. Stir until melted and smooth. Working quickly, pour mixture over white chocolate layer in pan, spreading to form an even layer. Arrange Ferrero Rocher and Raffaello on top of slice. Refrigerate for 1 hour or until set.

6. Meanwhile, make almond praline: Spread almonds on to a baking tray lined with baking paper. Place sugar and 2 tablespoons water in a small saucepan over low heat. Cook, stirring, until sugar is dissolved. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Pour over almonds. Stand for 20 minutes or until hard. Finely chop praline.

7. Lift slice from pan and place on a chopping board. Stand for 10 minutes. Sprinkle with praline. Using a large knife, carefully cut into 16 pieces. Serve.