Chocolate ball slice

This is so easy to make. It’s basically melt and mix. I used the Darrell Lea chocolate balls as many varieties are gluten free. Vary the type of chocolate you use according to the flavour of the balls. For example try dark chocolate with raspberry, white chocolate with mint etc… There are so many varieties you can mix and match!

400g chocolate, chopped (or use good quality buttons, not the cheap stuff or it won’t taste very nice);

395g tin of sweetened condensed milk;

Two packs of the flavour of chocolate balls of your choice. You might not need them all (fortunately there always seemed to be a few left over for the cook).

Grease a 19cm square cake tin and line with cling wrap, with enough sticking up over the top for you to grip later.

Put the chocolate and the condensed milk in a microwave safe bowl, and melt in the microwave for 30 seconds a time, taking bowl out after each time and stirring. Don’t overdo it or you will seize the chocolate (it goes hard and crumbly and won’t melt).

When the mix is smooth and combined, scatter most of the chocolate balls into the cake tin, keeping enough for decorations (about 10 – 15 chocolate balls) and pour the chocolate mix in, smoothing the top. Roughly chop the reserved chocolate balls and use to decorate the mix.

Refrigerate the mix for at least two hours, or until set (it depends on how warm the day is). When it is set, get out a chopping board, and gently loosen the edges of the mix by tugging on the cling wrap. When you can lift it out of the cake tin, rest one side on the chopping board, and carefully peel all the cling wrap off and discard.

Chop the fudgy mix into small pieces (it is rich) you can even decorate it further with sprinkles or edible glitter or whatever.