Chocolate Pavlova with Berries

This blog post is kindly sponsored by Menier Chocolate, however all the opinions are my own.

Chocolate Pavlova Mother's Day dessert
Slice of pavlova

Reasons to love this Chocolate Pavlova

  • Crisp on the outside, soft and chewy on the inside
  • Flavoured with 100% cocoa powder
  • Dressed with freshly whipped cream, melted chocolate and fresh berries
  • A showstopper dessert that’s perfect for any occasion
  • Make ahead of time and decorate just before serving
Bowl of chocolate meringue

What’s the difference between meringue & pavlova?

You might be wondering what the difference is between a meringue and a pavlova? I asked my mum the same question, which I why I’ve decided to include it in the blog post. In short…

Meringue = crispy and dry throughout.

Pavlova = crisp on the outside, chewy and marshmallow-like on the inside.

I know which one I prefer 😉

Spreading chocolate pavlova on a baking tray

Ingredients to make chocolate pavlova

Although chocolate pavlova can be a little tricky to make, the good news is that you only need 4 basic ingredients to make it: 

  1. Egg whites – the main ingredient! Choose good quality, fresh eggs and make sure they’re at room temperature. 
  2. White caster sugar – used to sweeten the pavlova. Caster sugar is the best type to use for meringue because the superfine sugar crystals will dissolve more easily into the egg whites.
  3. White wine vinegar – stabilises the pavlova and helps prevent it from collapsing.
  4. Menier 100% Cocoa Powder – swirled into the meringue to make this a chocolate pavlova. Menier is my go-to for cocoa powder and all things chocolate, their products are of the highest quality and add such a rich and intense chocolatey flavour to fine desserts and cakes.

You can dress up your pavlova with any toppings you like. Personally, I don’t think you can beat freshly whipped cream, melted chocolate and a selection of seasonal berries. 

Recipe ingredinets

My mum’s 3 tips for making chocolate pavlova

  1. Clean equipment is key. Make sure your mixing bowl and whisk for the egg whites are spotlessly clean. Any grease will mean the egg whites will not whisk to the correct consistency.
  2. Add the sugar gradually. 1 tbsp at a time is best, whisking well in between spoonfuls until the meringue is thick and shiny. The temptation is to tip all the sugar in at once, but this causes the egg whites to flatten and not reach soft peaks. I recommend counting 20 seconds between each spoonful as a rough guide.
  3. Let the pavlova cool in the oven to avoid cracks. After the baking time is up, turn the oven off and keep the door closed. Leave the chocolate pavlova inside until completely cold, 4 hours minimum but overnight for best results.

Your guide to soft & stiff peaks

When I first started baking, I would see the terms soft peaks and stiff peaks used and think… what on earth!? To make the chocolate pavlova you will need to first whisk the egg whites to soft peaks, add the sugar, then whisk them again to stiff peaks. Now I know when I first started baking, I would see ‘soft peaks’ and ‘stiff peaks’ and have no idea what they meant, let alone what the mixture needed to look like. So in case you’re in the same boat here’s an easy guide to follow:

Soft peaks
  • Appearance: bright white and thick. 
  • Consistency: If you lift the whisk up, a peak should form but the tip should immediately curl over.
  • Time: 6-8 minutes on medium-low speed.
Stiff peaks (image below)
  • Appearance: glossy, bright white and thick. 
  • Consistency: If you lift the whisk up, a peak should form and stay standing upright.
  • Time: 5-6 minutes on medium speed (after the sugar has been added).
Stiff peaks

Why do you turn the oven temperature down?

The oven is first preheated to 150°C but as soon as the chocolate pavlova is put inside, then temperature is turned down to 130°C. The hot oven will crisp up the outside, but then the reduced temperature will make sure it cooks slowly, avoids burning and creates a soft, chewy texture inside.

What causes pavlova to crack?

A few small cracks here or there is totally normal and to be expected. But your chocolate pavlova shouldn’t crack or collapse in the middle. If it has, then there are 3 reasons why this could have happened:

  1. The egg whites were whisked too quickly. It may be tempting to crank the mixer up to high speed, so that the egg whites whisk to soft peaks more quickly. But this quick and vigorous incorporation of air into the egg whites will form lots of large air bubbles, which when baked are likely to expand, causing the pavlova to rise unevenly and crack.
  2. The oven temperature was too high. If your oven was too hot, the pavlova will rise and expand too quickly which ultimately causes it to crack. All ovens slightly vary when it comes to temperature. It’s why I recommend purchasing an oven thermometer so you can preheat your oven to precisely the right temperature.
  3. The pavlova wasn’t completely cool before being taken out of the oven. Pavlova’s are delicate things and a sudden change in temperature from a warmish oven to a cooler room can cause it to collapse and crack. If you can make the recipe ahead of time, the best thing to do is bake the pavlova and leave it in the oven overnight with the temperature off. That way you can be sure it has cooled down completely. 
Pavlova close up

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Chocolate Pavlova with Berries

A chocolatey twist on a classic dessert – this Chocolate Pavlova is dressed with freshly whipped cream, melted chocolate and seasonal berries!
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr 20 mins
Cooling time 4 hrs
Total Time 5 hrs 50 mins
Course Dessert
Cuisine Baking
Servings 10

Ingredients
  

Pavlova

  • 6 Large Eggs at room temperature
  • 300 g White caster sugar
  • 1 tsp White wine vinegar
  • 25 g Menier 100% Cocoa Powder

Decoration

  • 600 g Double cream
  • 50 g Menier 70% Dark Chocolate melted and cooled
  • 200 g Fresh berries strawberries, raspberries, blueberries
  • Fresh mint to decorate

Instructions
 

Start by making the pavlova

  • Preheat the oven to 150°C (fan).
  • Line a large flat baking tray with greaseproof paper. Draw a 20cm round circle in the middle as a guide for how big to make the pavlova.
  • Separate the eggs with the egg whites in one bowl and the yolks in another bowl. Take extra care doing this to make sure no yolk gets into the whites.
  • Attach the whisk attachment to your stand mixer and make sure the bowl is spotlessly clean and dry. Tip the egg whites into the bowl.
  • Turn your mixer onto a medium-low speed and whisk the egg whites until they reach soft peaks (approx. 6-8 minutes). If you lift the whisk up, a peak should form but then immediately curl over. Read the notes in the blog post for more help on what soft peaks should look like.
  • Now add 1 tbsp of the caster sugar at a time, counting 20 seconds between each addition. This will take a little while but it’s important to leave enough time for the sugar to dissolve into the meringue before you add the next spoonful. 
  • Once all the sugar is added, turn the mixer up to medium speed and whisk for roughly 6 minutes until the meringue reaches stiff peaks. The meringue should stand tall with no curl. Test that the sugar has fully dissolved by rubbing a bit of the meringue between your fingertips, it should feel smooth and not grainy. If it feels grainy, continue to whisk for another minute. 
  • Add the white wine vinegar and whisk into the meringue.
  • Sift the cocoa powder into the bowl, and very gently fold it into the meringue using a large metal spoon or silicone spatula. You want to avoid folding too many times otherwise all the air will be knocked out, you also want to create a swirly pattern so only fold 4-5 times.
  • Spoon the meringue onto the baking tray, making a tall mound of meringue in the middle of the circle you have drawn. TIP: dab the corners of the baking tray with meringue to stick the greaseproof paper down.
  • Use the back of a spoon to shape the meringue into a round shape, making a crater in the middle to hold the filling. 
  • Place on the middle shelf of the oven and immediately turn the temperature down to 130°C (fan). Bake for 80 minutes.
  • Turn the oven off and leave the door closed. Let the pavlova cool completely inside the oven for at least 4 hours or overnight for best results. Do not open the oven door during this time otherwise the pavlova will crack. 

Decorate the pavlova (just before you're ready to serve)

  • Carefully peel the pavlova off the baking tray and place on a pretty serving platter or cake stand.
  • Use an electric whisk to whisk the double cream until soft and thick (approx. 5 mins). Spoon into the middle of the pavlova.
  • Drizzle the melted dark chocolate around the edge.
  • Top with the fresh berries and few sprigs of mint.
  • Serve straightway and enjoy!

Notes

Pavlova is best eaten straightaway, but it will keep in the fridge stored in an airtight container for up to 1 day.
Keyword Caster sugar, Chocolate, Cream, Pavlova, Raspberries, Strawberry

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Almond Croffles

Filled with homemade frangipane cream, these Almond Croffles are perfect for breakfast, brunch or as a delicious dessert.

Disclaimer: this post is kindly sponsored by Baking Mad, however all opinions are my own.

Almond croffles

First things first, what is a croffle?

This trendy pastry originated in South Korea and is predicted to be one of the biggest food trends of 2022. After making them myself, I can 100% see why 😊 Croffles are made using traditional croissant dough, but instead of being baked in the oven, they’re pressed on a waffle maker. The result? A croissant shaped waffle with a crunchy outside and a soft flakey inside. Delicious!

About these Almond Croffles

  • Filled with frangipane cream
  • Topped with flaked almonds and icing sugar
  • Crunchy and caramelised like a waffle on the outside
  • Flakey and soft like a croissant on the inside
  • Made using ready-made croissant dough – there’s nothing wrong with cutting corners 😉
  • No-bake recipe, ready in 15 mins
making croffles

Almond croffles are made using a waffle maker

Another amazing thing about almond croffles is that they are a no-bake recipe, meaning the oven stays off! Instead, you will use a waffle maker to cook the croffles. If you haven’t used a waffle maker before, here are a few helpful tips:

  1. Choose a good-quality waffle maker. There are a lot of options out there but I can personally recommend this one by Sensiohome. It heats up quickly, cooks evenly and can be stored away easily.
  2. Grease the waffle plates with cooking spray oil. This will stop the croffles from sticking to the waffle plates. You don’t need much, just lightly grease the plates with cooking spray or a little butter.
  3. Pay attention whilst cooking the croffles. Once your waffle maker has heated up (normally there’s a light indicator that will turn off to let you know) pop the croissant onto the waffle plate and close the lid. They should take between 3-5 minutes to cook, but watch them carefully because they can burn very easily. The croffles are ready when they’re golden brown on top and lightly golden on the edges. 

Let’s talk about the frangipane filling

Frangipane is an almond cream that may sound fancy by name but is actually very simple to make. The flavour is delicate but delicious, and the texture is similar to a traditional cake mixture. If you’ve ever had an almond croissant then the filling inside (and sometimes on top) is frangipane cream. Frangipane is spread onto the croissant dough, before it’s rolled up and cooked on the waffle maker.

Frangipane is made using these ingredients:
  • Silver Spoon Caster Sugar – used to sweeten the frangipane and caramelise the outside of the croffle.
  • Nielsen-Massey Almond Extract – you don’t get better quality extracts that Nielsen-Massey. Their almond extract smells incredible and adds a lovely nutty flavour.
  • Nielsen-Massey Vanilla Extract – the vanilla isn’t absolutely essential but I love the combination of vanilla and almond flavours.
  • Allinson’s Plain White Flour – helps thicken the frangipane cream. Allinson’s baking flours are really fine so there’s no need to sift the flour. Yay, one less step!
  • Butter – use room temp butter so that it can be creamed with the sugar.
  • Eggs – again use room temp eggs and choose a good-quality brand.
  • Ground almonds – sometimes also called almond meal, ground almonds is what gives the frangipane it’s signature texture and nutty flavour.
Frangipane cream ingredients

3 ways to enjoy your Almond Croffles

Breakfast. Serve warm with seasonal berries, maple syrup and a fresh cup of coffee.

Sweet snack. Serve warm or cold topped with flaked almonds and icing sugar.

Dessert. Serve warm with ice cream, chocolate sauce or salted caramel. YUM 😍

Almond croffles

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Almond Croffles

Filled with sweet frangipane cream, these Almond Croffles are perfect for breakfast, brunch or as a delicious dessert.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast, Dessert
Cuisine Baking
Servings 8

Ingredients
  

Croissant dough

Frangipane cream filling

Decoration

Toppings

  • Ice-cream / berries / yoghurt / maple syrup / chocolate sauce optional extras for serving

Instructions
 

Start by making the frangipane cream

  • Beat the butter and sugar together until fluffy and combined.
  • Add the egg, ground almonds, almond extract, vanilla extract and flour. Mix together until combined.

Now move on to the croissant dough

  • Roll out the dough and slice into triangles.
  • Spread the frangipane cream on top of each triangle, leaving a 1cm border clean around the edge. Be careful not to overfill otherwise the frangipane cream will leak out in the waffle maker. I'd suggest using 1-2 teaspoons per croffle.
  • Starting from the base of the triangle, tightly roll the dough up tucking the triangle point underneath.
  • Use your fingers to pinch the dough at both ends to seal them off.
  • Pour the caster sugar onto a plate, then roll the croissants in the sugar so they are lightly coated.

Cook the croffles

  • Plug in your waffle maker and wait until it has heated up.
  • Lightly grease using cooking oil spray or a little butter.
  • Cook one croffle at a time in the waffle maker until golden brown and cooked through (roughly 3-5 minutes).

Whilst you're cooking the croffles, make the sugar syrup

  • Measure the caster sugar and water into a small saucepan. Place over a low heat and stir occasionally until the sugar has dissolved (roughly 5 minutes). Remove from the heat and set aside.

Decorate the croffles

  • Once the croffles are cooked, use a pastry brush to lightly coat them with the sugar syrup.
  • Scatter over some flaked almonds and dust with icing sugar.

Add your toppings and enjoy!

  • Almond croffles are perfect for breakfast, dessert or as a sweet snack. Serve either warm or cold with a selection of delicious toppings.
Keyword Almond extract, Almonds, Butter, Caster sugar, Eggs, Frangipane Cream, Vanilla extract

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White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. This recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!

White chocolate raspberry cheesecakes

Reasons to love these White Chocolate Raspberry Cheesecakes

  • Go from mixing bowl to first bite in less than 20 minutes
  • This recipe makes enough for 2 cheesecake pots. It’s the perfect date night dessert
  • Raspberry and white chocolate are a match made in flavour heaven
  • No skills needed, this is a fool-proof recipe
White chocolate raspberry cheesecakes

Let’s talk flavours & textures

These White Chocolate Raspberry Cheesecakes are full-on flavour and have lovely contrasting textures. Let’s break down the layers:

  • Buttery biscuit crumbs. Crushed digestive biscuits are mixed with a little melted butter to make a delicious crunchy biscuit layer.
  • Smooth white chocolate cheesecake. The cheesecake mixture is sweet but not too sweet, with a beautifully smooth and creamy texture. Use high-quality white chocolate for the best results, I’d recommend Menier Swiss White Chocolate.
  • Fresh juicy raspberries. The cheesecakes have a middle layer of tart, sweet raspberries. If you’ve not experienced raspberry and white chocolate together before, you are in for the biggest treat! It’s a match made in heaven.

How to Make White Chocolate Raspberry Cheesecakes

This recipe could not be easier, there’s just a few simple steps to follow:

  1. Make the biscuit crumbs. Bash up the biscuits and mix with melted butter.
  2. Whip up the cheesecake. Let the white chocolate cool down before adding it to the cheesecake mixture. If it’s too warm, the mixture is likely to seize up and turn lumpy.
  3. Assemble the cheesecakes. Biscuit crumbs, cheesecake mixture, raspberries…in that order. The pots I used were tall enough to layer the ingredients twice.
  4. Decorate. I topped the cheesecakes with a square of white chocolate and a couple of fresh raspberries.
White chocolate raspberry cheesecakes

Can I use milk chocolate instead?

Yes! Raspberry and milk chocolate taste equally as amazing together.

Swap 50g white chocolate with 50g milk chocolate and increase the icing sugar to 75g. You can also swap raspberries with any other type of berry 😍


White Chocolate Raspberry Cheesecakes

You only need 7 ingredients and 20 minutes to whip up these delicious White Chocolate Raspberry Cheesecakes. The recipe makes enough for 2 generously sized cheesecake pots, perfect for treating your loved one or your bestie to a scrumptious dessert!
Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine Baking
Servings 2

Ingredients
  

  • 80 g Digestive biscuits
  • 40 g Unsalted butter
  • 150 g Full-fat cream cheese I use Philadelphia
  • 75 ml Double cream
  • 50 g Icing sugar
  • 50 g White chocolate
  • 50 g Fresh raspberries

Instructions
 

Make the biscuit mixture

  • Use a rolling pin to bash the digestive biscuits into fine crumbs.
  • Melt the butter in the microwave and add to the biscuit crumbs. Mix together and set aside for now.

Make the white chocolate cheesecake

  • Melt the white chocolate for 30 seconds in the microwave until smooth. Set aside and leave to cool.
  • In a separate bowl, mix together the cream cheese and icing sugar until smooth.
  • Now pour in the cooled white chocolate and fold together until combined.
  • Add the double cream and whisk together until the cheesecake mixture thickens and is fully combined.

Layer the cheesecakes

  • Spoon half of the biscuit mixture into the base of two dessert pots or ramekins. Top with half of the cheesecake mixture. Then place half of the raspberries on top.
  • Repeat the above step using the leftover biscuit and cheesecake mixtures, layering up the ingredients. 
  • Finish by placing a couple of raspberries and a square of white chocolate on top. Serve and enjoy!

Notes

Store the white chocolate raspberry cheesecakes in the fridge for up to 2 days. 
Keyword biscuit, Cheesecake, Raspberries, White chocolate

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Millionaire’s Shortbread (step-by-step picture recipe)

An easy, step-by-step picture recipe for Millionaire’s Shortbread. With a buttery shortbread base, caramel layer and chocolate topping, this British baking classic is loved by all!
Millionaire's Shortbread

What you’ll need to make Millionaire’s Shortbread

You’ll only need a handful of ingredients to make these Millionaire’s Shortbread:

  • Plain flour: used for the shortbread base.
  • Unsalted butter: used for the shortbread and caramel, keep the butter at room temperature.
  • White caster sugar: adds a little sweetness to the shortbread and caramel.
  • Golden syrup: used to give the caramel a lovely soft texture and intensify the caramel flavour.
  • Condensed milk: I use Carnation’s Condensed Milk to make the caramel layer as it speeds up the recipe and is pretty much fool-proof.
  • Chocolate: I like to use a mix of milk and white chocolate for the topping and swirl them together.
Millionaire's Shortbread

Recipe success tips

Here are my top tips for making this Millionaire’s Shortbread recipe:

  1. Use the correct sized baking tin. I use an 8x8inch square baking tin to get those lovely deep layers.
  2. Making caramel will require patience. The ingredients will take 5 minutes or so to melt. It’s really important to resist turning the heat up to speed this step up, because if the mixture becomes too hot too quickly, you’ll “shock” the ingredients and the butter will separate. Just keep the heat on low and stir occasionally until the ingredients have melted, then turn the heat up to medium and let the caramel bubble up.
  3. Slice using a hot, sharp knife. This will help you get those lovely clean and defined layers. Run a sharp, large knife until hot water for a minute or so. Then dry with a cloth and slice through the Millionaire’s Shortbread. The heat with soften the layers and prevent the chocolate on top from cracking.

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Millionaire’s Shortbread (Step by Step)

An easy, step by step picture recipe for Millionaire's Shortbread. With a buttery shortbread base, soft caramel layer and marbled chocolate topping, this British baking classic is loved by all!
Total Time 2 hrs 30 mins
Course Afternoon Treat, Dessert
Cuisine Baking
Servings 16

Ingredients
  

Shortbread base

  • 300 g Plain flour
  • 200 g Unsalted butter soft at room temperature
  • 100 g White caster sugar

Caramel layer

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin (397g) Condensed milk I use Carnation

Chocolate topping

  • 200 g Milk chocolate
  • 50 g White chocolate

Instructions
 

Start by making the shortbread base

  • Preheat your oven to 180°C / 350°F / Gas Mark 4.
  • Line an 8inch/20cm square baking tin with greaseproof paper.
  • Cream the butter and sugar together until light and fluffy.
  • Add the flour and use your hands to bring the mixture together into a dough.
  • Press the dough out into the base of the tin, and prick all over with a fork.
  • Bake for 20 minutes until pale golden on top. Remove and leave to cool.

Now make the caramel

  • In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
  • Place the saucepan over a medium-low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up to medium so that the mixture starts to bubble up. Once bubbling set your timer for 6 minutes and keep stirring continuously until the caramel thickens and turns golden in colour.
  • Take the saucepan off the heat and stir the caramel for 30 seconds to knock out the air pockets. The caramel will darken in colour as it cools down.
  • Pour the caramel over the shortbread and spread out into an even layer.
  • Leave to cool at room temperature for 10 minutes. Then place in the fridge for 20 minutes to set.

Now make the chocolate topping

  • Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
  • Repeat this step for the white chocolate.
  • Pour the milk chocolate on top of the caramel and spread it out to the edges.
  • Drizzle the white chocolate on top.
  • Use a skewer or the tip of a knife to create a swirly pattern.
  • Place in the fridge for 1 hour to set.

Time to slice

  • Remove the millionaire's shortbread from the fridge. Lift out of the baking tin and peel down the sides of the greaseproof paper. Leave at room temperature for 30 minutes to soften the layers.
  • Run a large sharp knife under hot water for 30 seconds and dry with a towel (this will help slice through the layers).
  • Cut into 16 slices and enjoy!

Notes

Store your Millionaire’s Shortbread in an airtight container, at room temperature, for up to 4 days.
Keyword Caramel, Chocolate, Shortbread

Salted Caramel Malt Chocolate Slice

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice recipe pairs sweet and salty flavours, with smooth and crunchy textures.

Salted Caramel Malt Chocolate Slice

What makes this Salted Caramel Malt Chocolate Slice recipe special?

  • No-bake recipe. Simply put, you do not need an oven to make this recipe. It’s basic and easy to follow, you’ll just need a little patience as each layer chills in the fridge.
  • Indulgent flavours. Rich chocolate, salted caramel and Maltesers. What is there not to love!?
  • Delicious textures. Smooth caramel and ganache layers are sandwiched between a crumbly malt biscuit base and a crunchy Malteser topping.
Salted Caramel Malt Chocolate Slice

How to make Salted Caramel Malt Chocolate slices

This recipe is all about layering and chilling. Just start from the bottom and make each layer at a time. You’ll need a little patience whilst each layer chills in the fridge, but trust me it’s worth the wait.

  • Layer 1: Malt biscuit base
    Crush up malted milk biscuits, mix in melted butter and press out in the baking tin.
  • Layer 2: Dark chocolate ganache
    Heat up cream, pour oven finely chopped dark chocolate and stir until smooth. Choose a 50-60% dark chocolate so that the ganache isn’t too sickly sweet or too bitter.
  • Layer 3: Salted caramel
    Using condensed milk makes this caramel much easier to make. Just melt all the ingredients together in a saucepan, then boil for 6-8 minutes until thick and golden. Don’t forget to stir in the salt.
  • Layer 4: Malteser topping
    The final layer! Pour over melted milk chocolate and scatter chopped Maltesers on top. One final trip to the fridge, then it’s time to slice and enjoy.
Salted Caramel Malt Chocolate Slice

Salted Caramel Malt Chocolate

With a malt biscuit base and layers of salted caramel and chocolate ganache, this Salted Caramel Malt Chocolate Slice no-bake recipe pairs sweet and salty flavours with smooth and crunchy textures.
Prep Time 2 hrs 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine Baking
Servings 16

Ingredients
  

Malt biscuit base:

  • 200 g Malted milk biscuits
  • 100 g Unsalted butter

Chocolate ganache:

  • 200 g Dark chocolate (between 50-60% cocoa solids)
  • 120 ml Double cream

Salted caramel:

  • 150 g Unsalted butter
  • 30 g White caster sugar
  • 60 g Golden syrup
  • 1 tin Condensed milk (397g) I use Carnation
  • 1 tsp salt

Malteser chocolate topping:

  • 200 g Milk chocolate
  • 100 g Maltesers

Instructions
 

Start by making the malt biscuit base

  • Line an 8inch/20cm square baking tin with greaseproof paper.
  • Use a rolling pin to crush up the biscuits into fine, sand-like crumbs.
  • Melt the butter in the microwave in 30-second blasts until it turns to liquid.
  • Add the crushed biscuits to the butter and stir together until coated in the melted butter.
  • Spoon into the baking tin and use the back of a spoon to press the biscuit base out into an even layer. Place in the fridge for 30 minutes to set.

Make the chocolate ganache

  • Finely chop the dark chocolate into very small chunks and place in a medium-sized bowl. Set aside.
  • Pour the double cream into a small saucepan and set over a low heat.
  • Stir continuously for roughly 3-4 minutes until the cream is piping hot and has started to bubble up.
  • Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth and glossy.
  • Take the baking tin out of the fridge. Pour on top of the biscuit base and spread out into an even layer.Return to the fridge for 30 minutes to set.

Now make the salted caramel

  • In a large saucepan combine the butter, sugar, golden syrup and condensed milk.
  • Place the saucepan over a low heat and stir with a wooden spoon or spatula until the ingredients have melted into a smooth mixture.
  • Turn the heat up a little so that the mixture starts to bubble up. Keep stirring continuously for 5-6 minutes until the mixture thickens and turns golden in colour. Remove from the heat and stir in the salt.
  • Set aside and leave to cool for 15 minutes.
  • Pour the caramel on top of the ganache and spread out into an even layer. Return to the fridge for 30 minutes to set.

Make the chocolate topping

  • Chop the Maltesers into halves and set aside.
  • Break up the milk chocolate into a bowl and microwave in 30-second blasts until smooth.
  • Take the baking tin out of the fridge. Pour the melted chocolate over the caramel and spread out into an even layer.
  • Scatter the Maltesers on top and gently press them down into the chocolate. Return to the fridge (for the last time!) for 1 hour to set.

Time to slice!

  • Lift out of the baking tin and peel down the sides of the greaseproof paper.
  • Leave at room temperature for 15 minutes to soften the layers.
  • Run a large sharp knife until warm water for 30 seconds and dry with a towel (this will help slice through the layers). Cut into 16 slices and enjoy!

Notes

Store your Salted Caramel Malt Chocolate Slices in an airtight container, at room temperature, for up to 3 days.
Keyword chocolate slice, malteser slice, salted caramel chocolate

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