In our January issue we shared a recipe for Asian Slaw from Chelsea Winter’s latest book, Eat. This month, it’s time for another helping as we learn that dreams really are free!
Cookies & Cream Dream
This slice is a little bit outrageous – I think it’s the equivalent of the Snickalicious Slice from Scrumptious, actually. Which means it’s going to be a popular one because you guys are just so naughty. It’s creamy and sweet, as it should be — so you need only little slices.
Prep: 30 mins plus 4+ hours setting time
Makes about 20 pieces
INGREDIENTS
Base
350g chocolate cookies (a chocolate cookie preferably with choc chips in it)
100g butter, softened
1/2 cup rolled oats
3 tbsp cocoa or cacao powder
1 tsp pure vanilla extract or paste
Pinch salt
Cookies & cream filling
200g butter, cubed
250g cream cheese
125g good-quality white chocolate, chopped
3 tbsp cream
2 &1/2 cups icing sugar
1 tbsp cornflour
1 tsp pure vanilla extract or paste
1/4 tsp salt
3/4 cup finely chopped dark chocolate
Chocolate topping
150g good-quality dark chocolate (at least 50% cocoa solids), chopped
1 tbsp olive oil
METHOD
Remove butter and cream cheese for the filling from fridge about 30 minutes before you start so they can come to room temperature. If rushed for time, you can microwave each separately on a low heat for 20 seconds or so.
Line base and sides of a 20cm x 20cm slice tin with baking paper.
Crumble cookies into a food processor and add butter, rolled oats, cocoa or cacao, vanilla and salt. Process to a very fine crumb, then tip into prepared tin and press firmly into an even layer.
Put chopped white chocolate and cream in a ceramic or glass mixing bowl and microwave on high for 1 minute. Stir until smooth. Microwave for another 30 seconds if needed. Set aside.
Beat butter in a large mixing bowl on medium speed for a couple of minutes until pale and fluffy. Add cream cheese and beat again until well combined. Sift in icing sugar and cornflour, add vanilla and salt and beat until smooth.
Scrape melted chocolate and cream into cream cheese mixture and stir or beat on a low speed until smooth, scraping the sides of the bowl as you go.
Fold chopped dark chocolate through mixture until combined. Scrape mixture on top of base, smooth with a spatula or back of a warmed spoon, cover and refrigerate for at least 4 hours or overnight.
Add icing after base has firmed up in the fridge for at least an hour. Microwave chocolate in the same way you did for the filling. Stir in oil and spread on top of filling with the back of a spoon. Refrigerate again until set.
Slice into pieces when it’s well chilled, then keep slices in an airtight container in the fridge for up to a week. It will soften in warm weather if it’s out of the fridge.
Recipe courtesy of Chelsea Winter and Penguin Random House • Chelsea Winter: Eat | RRP $50 | Random House NZ
