Coffee Chocolate Slice Recipe
Make Coffee Chocolate Slice Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base / Crust
Coffee chocolate filling
Topping / Finish
Method
Base / Crust
- 1
Prepare pan
Line a 20 x 20 cm (8 x 8 in) square baking tin with baking paper, leaving an overhang on two opposite sides for easy removal.
- 2
Make crumb base
Place the digestive biscuits in a food processor and pulse to fine crumbs. Alternatively, put them in a sealed plastic bag and crush with a rolling pin until evenly fine (about 200 g finished).
- 3
Combine with butter
Melt 100 g unsalted butter in a small saucepan or microwave until fully liquid. Pour the melted butter over the biscuit crumbs and mix thoroughly until the mixture resembles wet sand and holds together when pressed.
- 4
Press into pan
Spoon the crumb mixture into the prepared tin and press firmly and evenly into the base using the back of a spoon or the base of a glass to form a compact crust. Chill in the refrigerator while you prepare the filling, about 10–15 minutes.
Coffee chocolate filling
- 5
Bloom espresso
Stir 2 tsp instant espresso powder into 30 ml hot water until dissolved; set aside.
- 6
Warm cream
In a small saucepan, pour 200 ml double cream and add 1 tbsp light brown sugar (optional). Heat gently over medium-low until just simmering around the edges — do not let it boil.
- 7
Combine chocolate and cream
Place the chopped dark and milk chocolate (200 g + 100 g) in a heatproof bowl. Remove the cream from heat as it begins to simmer and immediately pour it over the chocolate. Let sit for 1 minute to melt the chocolate.
- 8
Emulsify ganache
Using a spatula, gently stir from the centre outward until the chocolate is fully melted and the cream and chocolate form a glossy ganache. If needed, microwave in 10-second bursts, stirring between, until smooth.
- 9
Add butter and coffee
Stir in 30 g unsalted butter a little at a time until incorporated for a silky sheen. Add the dissolved espresso, 1 tsp vanilla extract, and 0.25 tsp sea salt flakes (optional). Taste and adjust sweetness; add the optional brown sugar earlier or an extra teaspoon if you prefer sweeter.
- 10
Pour onto base
Remove the chilled base from the refrigerator. Pour the warm coffee chocolate ganache evenly over the biscuit crust. Gently tap the tin on the counter to release any air bubbles and level the surface.
- 11
Chill to set
Cover the tin loosely and place in the refrigerator for at least 2 hours, until the filling is fully set and firm to the touch. For best slicing, chill 3–4 hours or overnight.
Topping / Finish
- 12
Unmold and finish
Lift the set slab from the tin using the baking paper overhang. Place on a cutting board. Using a sharp knife warmed under hot water and wiped dry between cuts, slice into 12 equal squares (3 x 4) or 16 smaller slices (4 x 4).
- 13
Dust and serve
Lightly dust the tops with 1 tsp cocoa powder. If desired, sprinkle a tiny pinch of sea salt flakes over each piece to enhance the coffee-chocolate contrast. Serve chilled or at cool room temperature.
- 14
Storage
Store slices in an airtight container refrigerated for up to 5 days. For firmer texture, keep chilled; bring to room temperature about 10 minutes before serving if preferred.