This slice is next level. My partner said it was like a chocolate bar but better. He was also correct when he described it as like  that coconut slice your mum used to make but topped with chocolate mousse. Because that’s 100% it. It’s a super chocolatey version of coconut slice topped with a thick mousse like chocolate coconut ganache. It’s dreamy.

The lovely folks over at Koko Black sent me some more delicious products last week and this slice was the result. They also sent me some of this ridiculously good cashew brittle which I chopped up and used to add crunch to the top. But you could just used more shaved chocolate to do this.

The key elements are the chewy coconut base and the creamy mousse like topping. Both are very easy to make and the only difficult part about this slice is the waiting. The part where you can’t eat it warm from the oven and have to wait for everything to cool and set. That part is pretty darn difficult.

This is the perfect baking project for this weekend, and indulgent enough to be a very satisfying dessert! I use shredded coconut rather that desiccated because this slice is all about texture, that’s why there’s a little shaved chocolate through the base –  more texture! And the third chocolate element!

A quick note, you can add more chocolate to the ganache topping to make it thicker if you’d prefer. I wanted it mousse like so left it as is. This slice needs to be kept in the fridge.

Makes 16-20 squares.

Ingredients

Base

3/4 cup plain flour

1/4 cup cocoa powder (I used this one from Koko Black’s at home range)

1/2 tsp baking powder

2/3 cup brown sugar

3/4 cup shredded coconut

1 egg

1 tsp vanilla

150g butter, melted and cooled

1/2 cup dark chocolate shavings (make these by running your knife down a block of chocolate or through pieces of it or buy here)

Topping

400ml coconut cream

200g dark chocolate

3 Tbs shaved dark chocolate, or chocolate covered brittle, to top

Directions

Preheat oven to 180 degrees celsius. Grease a 20cm brownie or slice pan and line with baking paper, make sure all sides are covered and on the widest sides there is some overhang that you can use to lift the finished slice from the tray..

Place all dry ingredients (excluding chocolate shavings) for the base in a large bowl and mix well to combine. Combine butter, egg and vanilla extract in a smaller bowl and whisk to combine then stir this mixture into your dry ingredients. Fold through chocolate shavings.

Spread the base mix evenly over the brownie pan and press down with your fingers. Bake for 15-20 minutes or until set and reasonably firm. Remove and allow to cool to room temperature.

Once room temperature, make the topping. Heat the coconut cream and chocolate in a double boiler (heat safe bowl over simmering water) stirring until smooth and not allowing the cream to boil (this could cause it to split).

Once all the chocolate is melted and the ganache is smooth and shiny, pour it over the slice. Transfer to the fridge for 30 minutes, remove, sprinkle in extra chocolate shavings and then refrigerate until the topping has set. At least an hour.

Remove, using the baking paper as handles and then slice into squares. Keep in the fridge!

HH. x

Koko Black supplied the chocolate for this recipe but the inks are not affiliate just for your     information.