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How to make Chocolate mousse slice with hazelnut praline

Yield = 30 pieces
Prep time: 2:00
Cook time: 0:10
Total time: 2:10

Ingredients

  • 250g packet Choc Ripple biscuits
  • 90g unsalted butter, melted
  • 400g milk chocolate, chopped
  • 1 2/3 cups thickened cream
  • 2 x 100g packets 70% cocoa dark chocolate, chopped
  • 1 tablespoon vegetable oil
  • 30 scoops vanilla ice-cream, to serve

Hazelnut praline

  • 1/3 cup hazelnuts
  • 1/3 cup caster sugar
  • 5g butter
  • 2 teaspoons orange juice

Method

  • Step 1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
  • Step 2 Place biscuits in a food processor. Process until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Refrigerate for 10 minutes.
  • Step 3 Meanwhile, place milk chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring every 30 seconds with a metal spoon, for 2 to 3 minutes or until melted and smooth. Set aside for 10 minutes to cool. Using an electric mixer, beat cream in a large bowl until firm peaks form. With motor running on low, pour chocolate into cream and beat until combined. Spoon into prepared pan. Level surface with a spatula. Refrigerate for 2 hours or until firm.
  • Step 4 Meanwhile, make Hazelnut praline Place hazelnuts in a large frying pan over medium heat. Cook, tossing, for 3 to 4 minutes or until toasted. Place in a clean tea towel. Rub to remove skins and discard. Roughly chop hazelnuts. Line a baking tray with baking paper. Place hazelnuts, close together, on prepared tray. Place sugar and 2 tablespoons water in a small saucepan over low heat. Stir for 2 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 2 to 3 minutes or until caramel in colour. Carefully add butter and orange juice. Swirl pan until combined. Pour over hazelnuts. Cool completely. Finely chop praline.
  • Step 5 Place dark chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%), stirring every 30 seconds with a metal spoon, for 2 minutes or until melted and smooth. Stir in oil until combined. Pour over chocolate mousse layer, tilting pan to cover evenly. Refrigerate for 1 hour or until set. Cut into 30 pieces (see note). Sprinkle with praline. Serve with ice-cream.