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Light and Dark Chocolate Slice




Source of Recipe


Sainbury's


List of Ingredients




1 sachet gelatine
200g Green and Black milk chocolate, broken into pieces
100g Green and Black white chocolate, broken into pieces
100g Green and Black plain chocolate, finely chopped
142ml carton double cream, lightly whipped
3 sachets powdered egg white
100g caster sugar
150g pack raspberries

Recipe



Line a 1kg loaf tin with plastic film wrap, pressing it into the corners.

Place 4 x 15ml spoons cold water into a ramekin dish or teacup and sprinkle over the gelatine. Stand the dish or cup in a shallow saucepan of boiling water and allow the gelatine to dissolve.

Make up the egg white powder according to the pack instructions, then mix with an electric mixer, adding the sugar and whisking until thick and glossy. Divide the mixture into 2 bowls.

Melt the milk chocolate in one bowl and the white chocolate in another. Drizzle a little of the milk chocolate into the base of the loaf tin to decorate the top of the dessert. Allow the chocolate to cool then pour it into one of the bowls of the egg white mixture and stir in half the whipped cream and half the dissolved gelatine. Pour the other chocolate into the other bowl and stir in the remaining cream and gelatine. Stir the chunks of dark chocolate into the bowl with the white chocolate.

Spoon half the white chocolate mixture into the base of the loaf tin and then half of the milk chocolate mixture. Repeat this process and smooth over the top with a wet knife. Cover and chill in the fridge for at least 4 hours until set.

Before serving, turn out on to a serving dish and remove the plastic film. Decorate with fresh raspberries and chocolate shavings.