Page 63 - MyMT EATS Recipe book (Proofed May 2017) (2)

Chocolate and Cranberry Slice

This luscious melt-and-stir chocolate slice is a decadent treat to finish a meal. As a
variation, use hazelnuts and dried apricots instead of cranberries and pistachios.

 350g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped
 ¾ cup sweetened condensed milk
 2 tsp vanilla extract
 ¼ cup icing sugar
 1 cup dried cranberries
 ¾ cup shelled unsalted pistachio nuts

Line a 25cm x 8cm loaf tin with baking paper.

Melt the chocolate over a double boiler or in a microwave (microwave for 1-2
minutes, stirring every 30 seconds). Take it off the heat when nearly melted. If
overheated it can ‘clump up’ and go hard. The residual heat will be enough to fully
melt it.

Add the sweetened condensed milk and stir until evenly combined, then stir in the
vanilla, icing sugar, cranberries and pistachio nuts. At this point the mixture will
solidify.

Press the mixture firmly into the prepared loaf tin. Chill until set, then slice and
store in a cool place. This rich chocolate slice keeps for several weeks in an
airtight container.