Think of this as a grown-up version of a hedgehog slice. Super-short orange-scented biscuit adds crunch to a whipped truffle ganache, while candied orange and a slug of orange liqueur bring the luxe factor. It’s rich, dark and not for the faint-hearted. For an extra flourish, we’ve scattered the slice here with diced candied orange and chocolate biscuit balls (Callebaut Crispearls, available from Chefs’ Warehouse), but it’s still great simply dusted with cocoa. Start this recipe a day ahead to set the slice. The recipe makes about 30 pieces.
Ingredients
Orange sablé biscuit
Method
Main
1.For orange sablé biscuit, preheat oven to 160C and line an oven tray with baking paper. Pulse flour, icing sugar, orange rind and 1 tsp salt in a food processor, add butter and pulse to fine crumbs. Add yolks, pulse until dough just comes together, then turn out onto a lightly floured surface and form it into a disc. Roll out to a rough 3mm-thick rectangle, place on prepared tray and bake until golden brown and crisp (15-20 minutes). Cool completely then break into rough pieces and set aside.
2.Line a 20cm-square cake tin with baking paper, leaving paper overhanging. Combine chocolate, cream and orange juice in a bowl over a saucepan of simmering water and stir until melted and smooth (3-4 minutes), then set aside. Whisk yolks, liqueur and sugar in a separate bowl over a saucepan of simmering water until thick, pale and fluffy (3-4 minutes), then whisk in chocolate mixture, transfer to an electric mixer and whisk until fluffy and cooled to room temperature (6-8 minutes).
3.Pour a third of the chocolate mixture into the prepared tin and spread evenly. Scatter with half the sablé pieces and half the glacé orange, pour over another third chocolate mixture and repeat layering, finishing with chocolate mixture. Smooth top, refrigerate overnight, then cut into pieces using a hot wet knife. To serve, dust with cocoa and scatter with glacé orange and chocolate biscuit balls, if using. Chocolate-orange truffle slice will keep refrigerated in an airtight container for up to 2 weeks.
