Name: Chocolate Ganache Shortbread Slice
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Ingredients: 150 g plain flour; 50 g icing sugar; 120 g salted butter, cold and cubed; 1 tsp vanilla bean paste, or extract; 1/4 tsp sea salt flakes; 180 g 70% dark chocolate, chopped, see Tips 5 and 6.; 180 ml thickened cream; 1/4 tsp vanilla bean paste, or extract; 1 tsp sea salt flakes; 1/2 tsp instant coffee powder

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Chocolate Ganache Shortbread Slice

Author: Maria Bennett Cooking Method: Baking Cuisine: Modern Australian Courses: Sweets Recipe Keys: Dairy Egg Free Freezer Friendly

Difficulty: Intermediate Prep Time 20 mins Cook Time 15 mins Rest Time 3 hrs Total Time 3 hrs 35 mins

Best Season: Any day is good day for chocolate :)

Description

This ganache slice is pure decadence. A buttery shortbread base topped with a thick, silky chocolate ganache, it’s rich, indulgent and perfect for when you want something a little bit special.

The contrast between the crisp, buttery shortbread and the smooth ganache is what makes this slice so satisfying. Using dark chocolate gives the topping a deep, intense chocolate flavour without making it overly sweet, while the shortbread base keeps everything beautifully balanced.

It’s also one of those recipes that looks impressive without being overly complicated. Once the shortbread base is baked and cooled, the ganache comes together with just a few simple ingredients before being poured over the top and left to set.

Because the ganache is so rich, a little goes a long way. You can cut it into generous squares, slim finger slices or bite-sized pieces depending on the occasion. It’s lovely served with coffee, perfect for entertaining, and ideal when you need a serious chocolate hit :)

Why You’ll Love This Recipe

Rich and indulgent – perfect for chocolate lovers
Beautiful texture contrast – buttery shortbread with silky ganache
Simple ingredients – no complicated baking techniques required
Great for entertaining – cut it into large slices or small bite-sized pieces
Make-ahead friendly – the slice needs time to chill and set, so it’s perfect to prepare in advance
Easy to customise – add a pinch of flaky sea salt, vanilla or a little coffee for extra depth

If you’re looking for an easy chocolate slice recipe that feels a little more luxurious, this Chocolate Ganache Shortbread Slice is absolutely worth a crack.

Method

Video

Make the shortbread base

Preheat oven to 180°C. Lightly butter and line a 20cm square tin with baking paper.
Combine 150 g flour, 50 g icing sugar and ¼ tsp salt in a medium-size bowl.
Mix 1 tsp vanilla into 30 g of the cold cubed butter (about a quarter of the butter).
Then, add remaining butter to the bowl of flour, icing sugar and salt. When partially mixed through, add premixed vanilla butter.
Rub together only until crumbly, like damp sand, see Tip 1.
Transfer dough to the baking tin and press firmly to form an even base.
Bake for 12–15 minutes, until lightly golden.
Remove from oven and cool completely, see Tip 2.

Make the ganache

Place 180 g chopped chocolate into a heatproof bowl.
Heat 180 ml cream in a small saucepan until just below boiling (small bubbles at the edges).
Pour hot cream over the chocolate.
Let sit for 2–3 minutes, see Tip 3, then stir gently until smooth and glossy, see Tip 4.
Stir in 1 tsp vanilla.
Optional - stir in 1/2 tsp coffee, if using.

Assemble and set

Pour ganache over the cooled shortbread base, see Tip 2.
Gently tilt the tin to spread ganache evenly.
Refrigerate for 3 hours, or overnight, until fully set.
Sprinkle with 1 tsp sea salt flakes, see Tip 7.
Once set, lift out of the tin and slice with a warm knife for clean edges, see Tips 8, 9 and 10.
Slice for the occasion - dessert squares, slim fingers, or bite-size pieces.

Slicing diagrams for 12 squares, 24 slim fingers or 48 bite-size pieces

Time to enjoy!

Watch How To Make Chocolate Ganache Shortbread Slice

Chocolate Ganache Shortbread Slice is decadent and incredibly moreish. The perfect chocolate hit – give it a go!

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Tips

1. Do not over-mix or roll the dough into a ball.
Overworking shortbread develops more gluten, which can make the base tougher rather than tender and crumbly.

2. Cool the base completely before adding the ganache.
If the base is still warm, it can soften the ganache and affect how smoothly it sets.

3. Let the hot cream sit on the chocolate for 2–3 minutes before stirring.
This gives the chocolate time to melt gently and reduces the risk of a grainy ganache.

4. Stir gently rather than whisking vigorously.
Too much air can create bubbles and dull the smooth finish.

5. Use good-quality chocolate.
Chocolate is the star here, so better-quality chocolate gives the ganache a smoother texture and richer flavour.

6. 70% dark chocolate gives the best balance.
It keeps the slice rich without becoming overly sweet. Milk chocolate can be used for a sweeter result, however, reduce the cream slightly so the ganache still sets firmly.

7. Finish with sea salt flakes.
A light sprinkle adds a premium look and helps balance the sweetness while enhancing the chocolate flavour.

8. Let the slice sit out for 10–15 minutes before cutting.
If it is fridge-cold, the ganache can be firmer and more prone to cracking.

9. Cut smaller portions.
This slice is rich and satisfying, so smaller pieces are often all you need.

10. Use a warm knife for slicing.
A warm blade glides through the ganache more cleanly and helps prevent cracking or dragging. Run the knife under hot water, dry it thoroughly, then wipe and re-warm between cuts.