Silky Chocolate Ganache Slice

This recipe is for the chocolate mousse lovers, and it’s the sassy cousin of my famous 2-Ingredient Chocolate Mousse, this time set in the fridge with a buttery crust. I love this recipe as it’s a great example that when you use rich flavourful ingredients like coconut and chocolate, you don’t need sugar, and you’re FAR more satisfied after one slice without feeling the urge to eat the entire batch.
Serves:

20

Prep Time:

45 minutes

Cook Time:

30 minutes

Jump To Recipe

Silky Chocolate Ganache Slice

This recipe is for the chocolate mousse lovers, and it’s the sassy cousin of my famous 2-Ingredient Chocolate Mousse, this time set in the fridge with a buttery crust. I love this recipe as it’s a great example that when you use rich flavourful ingredients like coconut and chocolate, you don’t need sugar, and you’re FAR more satisfied after one slice without feeling the urge to eat the entire batch.

Silky Chocolate Ganache Slice

I love this recipe as it’s a great example that when you use rich flavourful ingredients like coconut and chocolate, you don’t need sugar, and you’re FAR more satisfied after one slice without feeling the urge to eat the entire batch.

Serves:

20

Prep time:

45 minutes

Cook time:

30 minutes

INGREDIENTS
Base 
  • 200g almond meal
  • ½ cup coconut oil OR butter, softened
  • 1 egg
  • ½ teaspoon green leaf stevia (optional)
  • 1 pinch salt
Filling
  • 1 ⅔ cups (375ml) coconut cream
  • 150g dark chocolate (70–90%), chopped
  • 8–10 drops liquid stevia OR to taste (optional)
Choc Drizzle (Optional) 
  • 50g dark chocolate
METHOD
  1. To make the base dough, combine all ingredients in a bowl until a dough forms. Place in the fridge for 30 minutes to let the dough firm up.
  2. Remove the dough from the fridge and roll out to 1cm thick. This is best done between two sheets of baking paper to ensure it doesn’t stick to the surface. Roll to slightly larger than the size of your tin, then place the tin on top of the dough and cut off the edges so the size and shape of the dough are the same as the base of your chosen tin. Discard the extras. Keep the dough on the base layer of baking paper and transfer to the tin so the excess baking paper comes up the sides of the tin.
  3. Place in the fridge for at least 30 minutes and preheat the oven to 180°C. After 30 minutes or more in the fridge, prick the base a couple of times with a fork. Then place in the oven for 25–30 minutes, until nicely golden. Leave to cool completely in the tin.
  4. To make the filling, gently heat coconut cream in a small saucepan or in the microwave. Remove from the heat and stir in the chocolate until no lumps remain. Add in stevia to taste.
  5. Pour filling on top of the cooled base and place in the fridge to set for at least 2 hours.
  6. Slice to serve, and drizzle with melted chocolate if you’re feeling fancy!
 
Notes
  • Dairy free option: Opt for the coconut oil over the butter.
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