Mega Cool Choc-Mint Crackle Slice

Not easy to make but worth the effort.

I wouldn’t recommend a beginner making this but if you want to give it a try go ahead, with my instructions it shouldn’t be too hard. This takes a long time to set, so you have to be patient,

Makes a Great snack or dessert.

If you make too many that’s ok they can be frozen for a short time. I keep some in the fridge for a few days and freeze the rest.

RECIPE

Makes Roughly 16-24 Squares

Preparation & Cooking Time: Roughly 10-14 Hours

INGREDIENTS

Chocolate Crackle Base

70 Grams- 2 1/2 Cups Rice Bubbles

30 Grams- 1/2 Cup Shredded Coconut

125 Grams Copha

100 Grams Baking Milk Chocolate, Break Apart to Individual Parts

Mint Mousse

1 Tablespoon Boiling Water

1 1/2 Teaspoons Gelatine Powder

1 Teaspoon Spearmint, Mint or Peppermint Extract

1 Egg (Separate Egg White and Egg Yolk)

180 Grams Baking White Chocolate, Break Apart to Individual Parts

300 Millilitres Thickened Cream (Heavy Cream)

1 Teaspoon Green Food Colouring

Ganache Topping

300 Grams Baking Milk Chocolate, Break Apart to Individual Parts

180 Millilitres Thickened Cream (Heavy Cream)

DIRECTIONS

Set up the bowls and ingredients so everything is ready to use. Line the base and sides of a 4cm-deep, 23cm square cake pan with baking paper, allowing the paper to extend 3cm above sides. My cake pan was a bit deeper but you can use two sheets of paper or have the paper roughly 3-4 centimetres up the dish.

To make the chocolate crackle base, combine the rice bubbles and coconut in a large bowl.

In a microwave safe bowl, microwave the copha till its melted in 1 minute intervals, then 30 seconds if needed. In another microwave safe bowl, weigh and microwave the chocolate 20 second intervals. Stir with a metal spoon each time until melted.

Stir the chocolate mixture into the rice bubble mixture until well coated.

Press rice bubble mixture firmly into the prepared pan to compact. I use a large spatula. Place it in the fridge until required.

To make the mint mousse layer, measure the cream. In a large bowl, use an electric beater on high to beat the cream until soft peaks form.

Place boiling water in a small heatproof bowl. Sprinkle over the gelatine and stir to dissolve. In a microwave safe bowl, measure then microwave the white chocolate 20 second intervals stir with a metal spoon each time until melted.

Whisk the gelatine mixture, extract and egg yolk into the melted white chocolate. Add the Chocolate mixture into the cream and incorporate it with a quick beat.

In a separate bowl, use an electric beater on high, to beat the egg white until soft peaks form. Poor the cream and a teaspoon of food colouring into the egg white. With an electric beater mix until smooth.

Pour the mousse over the crackle base and smooth the top. I use a large spatula. Place it in the fridge for 2-4 hours or until firm.

To make ganache topping, Place cream in a small saucepan and bring it just to the boil (don’t let it boil). Stir the cream continuously, so it doesn’t burn.