Ultimate Dark Chocolate Nanaimo Bars
This no-bake Canadian classic is a must-try for chocoholics with a sweet tooth - and loved by Barack and Michelle Obama, who once served these sensational slices at a US State Dinner. Our tantalising triple-tiered version features a biscuit base, topped with sweet vanilla custard, finished with our rich and intense EXCELLENCE 85% Cocoa Dark Chocolate...
Chocolatier’s Tip
Run your knife under boiling water and dry with a cloth before slicing. The heat of the knife will allow you to cut the slices without shattering the chocolate layer.
Lindt EXCELLENCE Dark 85% Bar 100g
Medium
9 - 12 people
Ingredients
- For the biscuit base:
- 175 g digestive biscuits
- 75 g pecans, lightly toasted
- 75 g desiccated coconut
- 115 g unsalted butter
- 50 g caster sugar
- 4 tbsp cocoa powder
- 1 large egg, beaten
- For the vanilla custard layer:
- 60 g unsalted butter, room temperature
- About 3 tbsp milk
- 3 tbsp vanilla custard powder
- 200 g icing sugar
- ½ tsp vanilla extract
- For the chocolate layer:
- 250 g Lindt EXCELLENCE 85% Cocoa Chocolate, chopped into small pieces
- 50 g unsalted butter
Method
Step 1.
Grease and line a 20 cm / 8-inch square tin with greaseproof paper.
Step 2.
Put the digestive biscuits and pecans into a food processor and pulse until you have coarse crumbs (you can also finely chop the pecans and put the digestives into a sandwich bag and crush using a rolling pin instead). Tip into a bowl, add the desiccated coconut, and mix well. Set aside.
Step 3.
In a heatproof bowl set over a saucepan of gently simmering water, melt the butter, caster sugar and sifted cocoa powder, stirring until the butter has melted. Add the beaten egg in a steady stream, whisking all the time.
Step 4.
Continue to cook for 1-2 minutes, whisking until thickened.
Step 5.
Remove from heat and stir into the biscuit-coconut mixture. Mix until well-combined.
Step 6.
While still warm, press into the lined baking tin in an even layer. Smooth over with the back of a spoon before leaving to cool. Cover and chill in the fridge for at least 30 minutes whilst you make the custard layer.
Step 7.
For the custard: in a stand mixer fitted with a paddle attachment, cream all the ingredients together at medium speed for about 3 to 5 minutes or until light - the mixture should be thick but spreadable (you may need to add more splashes of milk if it is a little too thick).
Spread over the chilled biscuit base and smooth into an even layer. Cover and chill for 15 minutes.
Step 8.
For the chocolate layer: in a heatproof bowl set over a saucepan of barely simmering water, melt the chocolate and butter, stirring often. Remove from the heat and leave to cool for 5 minutes.
Step 9.
Pour the chocolate over the custard layer and gently use a spatula to smooth in an even layer. Leave to cool completely before covering and chilling in the fridge for at least 2 hours - or until set. Cut with a sharp knife into squares or bars. Enjoy!
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