Saturday, 23 August 2014
CHERRY RIPE SLICE
1 packet chocolate ripple biscuits crushed
125 grams butter melted
4 cups dessicated coconut
200 grams glace cherries
1 teaspoon pink food colouring (more or less depending on what you like)
1 can condensed milk
125 grams copha melted
200 grams dark cooking chocolate
30 grams copha
line a 9 x 13 dish with baking paper
mix crushed biscuits and melted butter together and press into bottom of dish.
refrigerate while making filling.
in a large bowl, mix coconut, condensed milk, cherries, food colouring and copha together. stir till well combined and you have the desired colour.
spread evenly over biscuit base.
refrigerate while melting chocolate.
melt cooking chocolate and 30 grams copha together in a heatproof bowl over a pot of boiling water.
spread chocolate over filling.
refrigerate till set.