Chocolate Ginger Slice
Adapt this recipe to suit the flavour profile you prefer
Makes enough for: 1 batch fridge tart
Ingredients
- 397 g condensed milk
- 330 g dark chocolate drops
- 100 g butter
- 200 g candied ginger cookies, broken up
- 100 g blanched hazelnuts, lightly toasted and roughly chopped
- 60 g flaked almonds, lightly toasted
- 40 g dried cherries
- 40 g candied ginger, thinly sliced
- oil for greasing
Method
- Place the condensed milk, chocolate and butter into a glass bowl and set over a bain-marie over a medium to low temperature
- Leave until the chocolate and butter melts, stirring occasionally
- Remove from the heat and add the cookies, hazelnuts, almonds, cherries and ginger
- Stir until everything is coated in the chocolate
- Oil a loaf tin or terrine mould with a little bit of oil, and line with cling film
- Pour the mixture into the tin or mould, smooth the top down with a palette knife, cover with cling film and place into the fridge until set
- When the tart is firm, you can cut into chunks to enjoy
- Keep the chunks in an airtight container in the fridge