Like my last year’s Uncooked Easter Chocolate Slice, this recipe for Easter Truffle Slice is also uncooked. It is based on hazelnut truffles that I make and use as a filling for moulded chocolates. Making this slice takes much less work and time than making moulded chocolates and is just as moreish!
The only time-consuming part is preparing the hazelnuts. While ground almonds can be bought at the supermarket, it is very hard to find ground hazelnuts. I tend to just buy whole hazelnuts from the supermarket then roast and skin them myself before grinding them up. I describe how to do this in my recipe for Hazelnut Biscuits.
For extra decadence, substitute the one teaspoon of vanilla with two teaspoons of whisky or brandy!
I make this slice in a 15 cm square tin, then cut it into 16 squares. I sometimes go a step further and cut each square into two triangles! Because the slice is more like a confection than a baked slice, the smaller pieces are usually more than adequate. The slice is also great to present in a box or bag and give as an Easter gift.
Ingredients:
- ⅓ cup icing sugar
- ½ cup ground almonds
- ¾ cup ground hazelnuts
- 120g dark chocolate, broken into small chunks
- 50g butter
- 1 teaspoon vanilla (or 2 teaspoons whisky or brandy)
Method:
Line a 15 cm square pan with baking paper.
In a bowl, combine the icing sugar, ground almonds and ground hazelnuts.
Place the chocolate and butter together in a saucepan. Melt over a low heat, stirring continuously until both the chocolate and butter are melted, and the mixture is smooth.
Remove from the heat and stir in the vanilla.
Mix in the sugar and ground nuts. Ensure all ingredients are well combined.
Press the mixture evenly into the prepared tin.
Refrigerate for at least a couple of hours before slicing into squares or triangles.
Store the slice in the fridge.
