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Choc-mint crackle slice recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulgent no-bake choc-mint slice with layers of chocolate crackles, mint mousse, and rich ganache topped with Aero bar squares.
Ingredients:
  • 90g (2 1/2 cups) rice bubbles
  • 45g (1/2 cup) desiccated coconut
  • 75g copha or coconut oil
  • 100g dark chocolate, chopped
  • 2 x 40g Aero peppermint bars, cut into squares
  • 20.00 gm boiling water
  • 4.50 gm gelatine powder
  • 1 tsp peppermint extract
  • 1 egg, separated
  • 180g white chocolate, melted
  • 300ml thickened cream
  • Green food colouring, to tint
  • 300g dark chocolate, chopped
  • 180ml (3/4 cup) thickened cream
Instructions:
  • Cover the base and sides of a 4cm-deep, 23cm square cake pan with baking paper, letting it hang over by 3cm.
  • Mix the rice bubbles and coconut in a spacious bowl.
  • Melt copha or coconut oil with chocolate in a heatproof bowl set over simmering water, stirring occasionally for 2 minutes until smooth. Mix chocolate mixture into rice bubble mixture until fully coated. Firmly press mixture into prepared pan. Chill in the fridge until needed.
  • To create a minty mousse layer, start by dissolving gelatine in boiling water in a small bowl. Combine the gelatine mixture, extract, and egg yolk with melted chocolate. In a separate bowl, beat cream until soft peaks form with electric beaters. Whisk egg white in another bowl until soft peaks form. Gently fold cream and egg white into chocolate mixture until smooth. Add a few drops of food coloring for a hint of color. Pour the mousse over the crackle base, smooth the top, and refrigerate for 4 hours until firm.
  • Prepare the ganache topping by placing the chocolate in a heatproof bowl. In a small saucepan, heat the cream until it just begins to boil. Pour the hot cream over the chocolate and let it sit for 3 minutes. Stir until smooth, then allow it to cool slightly. Once slightly cooled, pour the ganache over the minty mousse layer and smooth the top. Refrigerate for 4 hours to set.
  • Slice the dish with a hot knife and garnish with Aero squares before serving.

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