Chocolate and Cranberry Slice
This luscious melt-and-stir chocolate slice is a decadent treat to finish a meal. As a variation, use hazelnuts and dried apricots instead of cranberries and pistachios.
Annabel Langbein Media
- Prep time:
- 15 mins
- Cook time:
- 2 mins + 1 hour chilling
- Makes:
- About 30 slices
- 350g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped
- ¾ cup sweetened condensed milk
- 2 tsp vanilla extract
- ¼ cup icing sugar
- 1 cup dried cranberries
- ¾ cup shelled unsalted pistachio nuts
Line a 25cm x 8cm loaf tin with baking paper.
Melt the chocolate over a double boiler or in a microwave (microwave for 1-2 minutes, stirring every 30 seconds). Take it off the heat when nearly melted. If overheated it can ‘clump up’ and go hard. The residual heat will be enough to fully melt it.
Add the sweetened condensed milk and stir until evenly combined, then stir in the vanilla, icing sugar, cranberries and pistachio nuts. At this point the mixture will solidify.
Press the mixture firmly into the prepared loaf tin. Chill until set, then slice and store in a cool place. This rich chocolate slice keeps for several weeks in an airtight container.
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