Name: Cherry Chocolate Slice
Prep time: 20 min
Ingredients: 500 g frozen cherries; ½ cup 100g caster sugar; 4 g Shape It Powder (or use Shape It Scoop, see notes); 2.8 g thickplus Powder; 60 g dark (70% cocoa chocolate); 240 g thickened cream; 40 g icing sugar; 2 g Shape It Powder (or use Shape It Scoop, see notes); 3 tsp coconut essence

Ingredients

Cherry Base

▢ 500 g frozen cherries
▢ ½ cup 100g caster sugar
▢ 4 g Shape It Powder or use Shape It Scoop, see notes
▢ 2.8 g thickplus Powder

Choc Coconut Topping

▢ 60 g dark 70% cocoa chocolate
▢ 240 g thickened cream
▢ 40 g icing sugar
▢ 2 g Shape It Powder or use Shape It Scoop, see notes
▢ 3 tsp coconut essence

Equipment

Food Processor
Loaf tin, 12cm x 27cm

Ingredients

Cherry Base

▢ 500 g frozen cherries
▢ ½ cup 100g caster sugar
▢ 4 g Shape It Powder or use Shape It Scoop, see notes
▢ 2.8 g thickplus Powder

Choc Coconut Topping

▢ 60 g dark 70% cocoa chocolate
▢ 240 g thickened cream
▢ 40 g icing sugar
▢ 2 g Shape It Powder or use Shape It Scoop, see notes
▢ 3 tsp coconut essence

Instructions

Cherry Base
Line a 12cm x 27cm loaf tin with baking paper
Place all ingredients, except ThickPlus, in a food processor and puree, scraping down sides as required.
Transfer to a saucepan, bring to the boil over medium heat and simmer gently for 2 minutes, stirring frequently.
Pour back into the food processor and blend in the thickplus Powder until thick and smooth.
Pour immediately into the prepared tin, press cling film lightly over the surface and refrigerate until set before preparing the chocolate.
Choc Coconut Topping
Combine all ingredients in a small saucepan. Bring to the boil over low-medium heat, stirring continuously, then simmer gently while stirring for 2 minutes.
Pour evenly over the cherry layer, cover with cling film and refrigerate for several hours or overnight.
To serve
Turn out onto a cutting board, portion as desired, and serve chilled or at room temperature.