Festive Chocolate Truffle Slice

Serves:  Makes up to 20 serves

Note: We used a 30cm x 19cm Lamington Tin as our slice tin.


  • 300g Carême Dark Chocolate Shortcrust pastry, thawed
  • 400g dark couverture chocolate (70%), broken into pieces
  • 320ml pure cream
  • 1 cup dried cranberries
  • 1 cup dried blueberries
  • 1 cup pistachios


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Step 1 - click here to display

Preheat oven to 160c fan-forced (180c non-fan).

Line a slice tin with baking paper leave an overhang of paper at two ends (helps to lift the slice out once finished), line this with the dark chocolate pastry, take the pastry slightly up the sides to fit sheet in and cut the excess pastry from the long side, take this excess and place it in the gap on the short side of the tin, gently push the two pieces of pastry together to join. Place this is the oven and bake for 15 minutes.

Step 2 - click here to display

Meanwhile place chopped pistachios on a baking tray and pop in the oven to lightly roast for around 5 minutes then roughly chop.

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Place broken chocolate in a large bowl. Warm the cream in a pan over medium heat, do not boil. Pour hot cream over the chocolate and whisk until melted and completely combined with the cream. Add to this the cranberries and blueberries. Pour this onto the baked sheet of pastry and sprinkle with the pistachios. Pop in the fridge for at least 2 hours to set. Cut into bite sized pieces. Perfect to give as a festive gift or serve as a little treat with coffee.

Chocolate-Slab-with-pistachio,-dried-cherries-&-fig_portrait-1 1


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