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Ferrero triple-choc slice
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Prep Time:
400 minutes
Cook Time:
30 minutes
Total Time:
430 minutes
Elevate your triple chocolate slice with decadent Ferrero Rocher and Raffaello toppings!
Ingredients:
  • 75g butter, chopped
  • 50g dark chocolate, chopped
  • 45.00 gm brown sugar
  • 112.50 gm self-raising flour
  • 2 x 200g boxes Ferrero Rocher
  • 16 Raffaello
  • 2 x 200g blocks milk chocolate, chopped
  • 126.25 gm thickened cream
  • 4.40 gm vanilla extract
  • 180g block white chocolate, chopped
  • 20.00 gm boiling water
  • 4.50 gm gelatine powder
  • 252.50 gm thickened cream
  • 2 eggs, separated
  • 1/2 tsp coconut essence
  • 40.00 gm caster sugar
  • 100g dark chocolate, chopped
  • 40.40 gm thickened cream
  • 25g butter, chopped
  • 40.00 ml slivered almonds, toasted
  • 53.75 gm caster sugar
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan and line it with baking paper, making sure to extend the paper 5cm above the edges of the pan on all sides.
  • Combine butter and dark chocolate in a microwave-safe bowl. Microwave on HIGH for 1 minute, stirring halfway through, until smooth. Add brown sugar and stir to combine. Mix in flour until well combined. Press mixture evenly into prepared pan. Bake for 10-12 minutes until top is just cooked (it will be soft but will firm as it cools). Allow to cool completely in the pan.
  • Prepare Milk Chocolate Cream: Combine milk chocolate and cream in a microwave-safe bowl. Heat in the microwave on HIGH (100%), stirring halfway, for 1 to 2 minutes until smooth. Add vanilla and mix well. Pour the creamy chocolate over the chilled base, ensuring an even layer. Chill in the refrigerator for an hour until firm.
  • Prepare White Chocolate Coconut Mousse: Place white chocolate in a microwave-safe bowl and microwave until smooth, stirring halfway through. Let it cool for 5 minutes. In a separate bowl, dissolve gelatine in boiling water. Beat cream until soft peaks form. Combine egg yolks, coconut essence, and half of the cream with the cooled chocolate mixture. Fold in the remaining cream and gelatine. In a clean bowl, beat egg whites with sugar until glossy. Gently fold half of the egg white mixture into the chocolate mixture, then fold in the rest. Spread the mixture over the milk chocolate layer in the pan and refrigerate for at least 4 hours until set.
  • Prepare Dark Chocolate Ganache: Combine dark chocolate and cream in a microwave-safe bowl. Heat in the microwave on HIGH for 1 minute, stirring halfway through, until smooth. Mix in the butter until fully melted and smooth. Pour over the white chocolate layer in the pan, spread evenly. Top with Ferrero Rocher and Raffaello, then chill in the fridge for 1 hour to set.
  • To prepare the Almond Praline, spread almonds on a baking tray lined with parchment paper. In a small saucepan over low heat, combine sugar and 2 tablespoons of water, stirring until the sugar dissolves. Increase heat to medium-high and bring to a boil. Let it boil without stirring for 5 to 7 minutes until it turns golden. Remove from heat and carefully pour over almonds. Allow it to cool and harden for about 20 minutes. Lastly, finely chop the praline.
  • Remove the slice from the pan and transfer it to a chopping board. Allow it to rest for 10 minutes before generously sprinkling with praline. Using a large knife, skillfully divide the slice into 16 portions. Enjoy!

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