Hot chocolate and vanilla marshmallow slice

If you’re a hot chocolate and slice lover, this is the recipe for you! Paying homage to two very popular sweet treats, this biscuit slice is sure to be a snack that all Aussies will love.

• serves

  12

• prep

  30 minutes

• cook

  2 hours

• difficulty

  Easy

Stream free On Demand

The Slice is Right

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 250 g plain digestive biscuits, finely crushed
• 100 g butter, melted
• ½ tsp flake salt

Chocolate mousse topping 

• 350 g milk chocolate, roughly chopped
• 2 cups (500 ml) thickened cream
• 1 tbsp dutch process cocoa powder

Vanilla marshmallow

• 1 tbsp gelatine powder
• 1 cup caster sugar
• 1 tsp vanilla extract

Refrigeration time: 2-3 hours

Instructions

1. In a medium bowl, combine the crushed biscuits, melted butter and salt. Mix well to combine. Line a 20 cm square cake tin with baking paper, then press the prepared biscuit mixture into the base of the tin.
   
2. To make the chocolate mousse, use a double boiler to gently melt the chocolate. While the chocolate is melting, place the cream into a large bowl and use a whisk to whip to soft peaks. Gently whip the cocoa powder into the whipped cream. Remove the melted chocolate from the heat and allow to cool slightly before pouring into the cream. Using the whisk, fold the melted chocolate into the whipped cream, then pour over the biscuit base and refrigerate for 1 hour to firm up.
   
3. To make the vanilla marshmallow topping, in a small bowl, combine ½ cup cold water with the gelatine and whisk well to combine. Heat the sugar and ½ cup water in a small saucepan and stir to dissolve the sugar, until it reaches a smooth syrup. Add the bloomed gelatine mixture to the saucepan and stir until completely dissolved. Transfer the mixture to a stand mixer with the whisk attachment fitted. Whip on high speed for 10 minutes, or until the mixture is thick and fluffy. Add the vanilla to the mixer and whip again to combine. Pour the marshmallow mixture over the chocolate mousse layer and refrigerate for 2 hours, or until set. To serve, blowtorch the top of the marshmallow (if you like!) and cut into squares to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Slice is Right

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G