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Chocolate espresso slice
Chocolate espresso slice
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Prep Time:
155 minutes
Cook Time:
Total Time:
155 minutes
Indulgent slice for grown-ups: rich dark chocolate, espresso, and a hint of liqueur.
Ingredients:
  • 2 tsp instant espresso coffee
  • 1 x 600ml carton custard
  • 40.00 ml Kahlua or similar liqueur
  • 600ml thickened cream
  • 250.00 ml pecan nuts, lightly toasted
  • 300g good-quality cooking chocolate
Instructions:
  • Combine the coffee with 2 tablespoons of boiling water and let it cool. Mix the coffee mixture and Kahlua into the custard in a bowl.
  • Whip half of the cream and gently fold it with half of the pecans into the custard mixture until well combined. Pour the mixture into a shallow container and freeze until the edges are frozen. Use an electric beater to beat the mixture, return it to the container, and freeze again. Repeat this process 2-3 times. Alternatively, pour the mixture into an ice-cream maker and churn for 20 minutes.
  • Trace four 20 x 12cm rectangles on a sheet of non-stick baking paper. Melt 250g of chocolate in a bowl over simmering water and spread evenly on the rectangles using a palette knife. Chill until firm.
  • Whip the remaining cream and let the ice-cream soften. Gently peel the chocolate sheets from the paper and place them on a freezer-proof serving dish. Spread one-third of the cream on top, then add small scoops of the softened ice-cream. Place another sheet of chocolate on top. Repeat the layers, finishing with a chocolate sheet on top. Cover with foil and return to the freezer until you're ready to serve.
  • Chill the extra chocolate until firm, then curl it using a vegetable peeler. Just before serving, let the slice sit in the fridge for 1 hour to slightly soften. Top the slice with the chocolate curls and remaining pecans for garnish.

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