Chocolate ganache, vanilla custard, cocoa coconut crumb crust…Did this treat come from Canada or Paradise?
Watch the video here.
INGREDIENTS
For the Crust:
3/4 cup (172g) of butter
1/3 cup (33g) of cocoa powder
1/4 cup (55g) of granulated sugar
1/4 teaspoon of salt
1 1/2 cups (148g) of graham cracker crumbs
3/4 cup (74g) of sweetened shredded coconut
1/2 cup (57g) of chopped nuts
For the Filling:
2/3 cup (152g) of butter, softened
3 tablespoons of instant vanilla pudding mix
3 cups sifted (375g) of powdered sugar (confectioners’ sugar)
2 tablespoons of heavy whipping cream
For the Topping:
About 2/3 cup (114g) of chocolate
About 2 tablespoons of butter
SUPPLIES
Some bowls
A couple of spatulas
An 8×8 pan
Some parchment
A mixer
DIRECTIONS
Line the baking pan and set it aside.
In a large microwaveable bowl, combine 3/4 cup butter, cocoa powder, granulated sugar, and salt.
Microwave it until the butter has melted, then stir until the sugar has dissolved.
Add the graham cracker crumbs, coconut, and chopped nuts, then stir until everything is well-mixed.
Press it firmly into the baking pan and put it in the fridge.
Beat 2/3 cup of butter until smooth.
Add the pudding mix.
Add the powdered sugar in stages, beating well after each addition.
Add the cream and beat for 4-5 minutes or until light and fluffy.
Spread the filling over the crust and put it back in the fridge.
Combine the chocolate and 2 tablespoons of butter in a medium microwave-safe bowl.
Microwave in 30-second intervals, stirring between each, until the chocolate is almost melted, then stir thoroughly until the mixture is smooth. Depending on the chocolate you’re using, the ganache may be a little too thick or thin at this point. You don’t want it to be thick like frosting, but you also don’t want it too runny. If it’s too thick, add a little melted butter or coconut oil. If it’s too thin, add some more chocolate and microwave it for a few seconds.
Spread the chocolate ganache over the filling.
Refrigerate it for at least two hours, then cut it into whatever size pieces you’d like. If you find that the chocolate layer is cracking, you can use a serrated knife to cut through it more evenly.
