Disclosure: I was provided product from some Brand Sponsors for recipe creation in conjunction with #Chocotoberfest. My opinions are 100% my own.
With Choctoberfest in full swing, there’s nothing more fabulous than this divine dessert I’m about to share – Chocolate Haupia Squares.
Now – before we dive in, I need to tell you something. This recipe takes patience and time but if you do it right, you will be well rewarded with a rich and chocolaty dessert that will have you swooning at first bite. Deep and dark chocolate is layered with a rich coconut haupia on a nutty macadamia crust and then dolloped with pillows of whipped cream. Doesn’t that sound glorious?
I remember the first time I had haupia. When done correctly, it is absolutely delicious. When I was brainstorming recipes for #Choctoberfest, I knew I had to bring my “A” game. I was inspired by this recipe and set aside some time one Sunday afternoon to whisk this up. While their recipe called for a popular whipped cream in a tub, sadly, I can’t have that as I had a bad reaction to that years ago. So – I made a stabilized whipped cream based on this recipe and that held up beautifully. I think I had to worry more about the chocolate “weeping” more than the whipped cream as I was shooting these lovely photos. Also dangerous was people’s desire to grab one of these lovelies. Clearly, patience is needed on all fronts with this recipe.
These Chocolate Haupia Squares will be the highlight of any party or family gathering. When you are asked where you got the recipe, just smile and say “Oh – it’s something I just whipped up.” It will be our secret!
Let’s get cooking:
Gather your ingredients
First up – let’s make the crust
Look at the how thick this haupia gets
It’s all about the layers
We need to whisk up some stabilized whipped cream
Off to chill
Now – doesn’t this look glorious
- 1 cup of all-purpose flour
- ⅓ cup of brown sugar
- ½ cup of macadamia nuts, finely chopped
- ¼ cup of finely chopped unsweetened coconut
- ¼ teaspoon of kosher salt
- 1 stick of butter (at room temperature)
- 1 cup of granulated sugar
- 1 cup of milk
- 1 can of coconut milk (not the light version!)
- 1 cup of water
- ½ cup of cornstarch
- ½ teaspoon of coconut extract
- 8 ounces of dark chocolate, chopped
- ¼ teaspoon of instant espresso powder
- ½ teaspoon of vanilla
- 1½ teaspoons of unflavored gelatin
- 3 tablespoons of water
- 2 cups of heavy whipping cream
- ¼ cup of powdered sugar
- 1 teaspoon of vanilla extract
- Dark Chocolate
- Chopped Macadamia Nuts
- Heat the oven to 350 degrees F.
- Lightly spray an 8x8 pan with nonstick spray and set aside.
- In a medium bowl, add the flour, brown sugar, chopped macadamia nuts, unsweetened coconut , salt and butter.
- Using an electric mixer, mix everything until it comes together nicely.
- Press into the prepared pan and bake for about 10 minutes, until it is nice and golden brown. Let cool.
- In a medium nonstick saucepan, add the milk, granulated sugar and coconut milk.
- Stir so that the sugar dissolves in the milk mixture.
- Turn the heat to medium and whisk continuously.
- Bring the mixture to just below a boil. When it starts to simmer and the bubbles begin to come more quickly on the side of the pan, lower the heat to medium low.
- In a small mixing cup, whisk together the cornstarch and the water until the mixture comes together.
- Pour into the coconut mixture, whisking continuously.
- Cook on medium low to medium until the mixture thickens considerably, stirring continuously.
- Remove from the heat, add the coconut extract, stir and let cool for a minute.
- In a microwave safe bowl, add the chopped chocolate.
- Microwave for 15 second intervals until stirring every 15 seconds until the mixture is almost melted.
- Stir until the chocolate is smooth and then add the espresso powder and vanilla, whisking again.
- Add half of the coconut haupia mixture to the chocolate mixture and stir so that everything is well blended.
- Pour over the cooled crust and smooth out the chocolate into an even layer.
- Carefully pour the remaining haupia over the top of the chocolate layer and cover with plastic wrap so that the plastic wrap is touching the filling. The last thing you want is a skin to develop on the haupia.
- Let set up in the refrigerator for at least 2 hours.
- In a small saucepan, add the water and the gelatin.
- Let bloom for 5 minutes.
- Stir to dissolve and cook over low for a few minutes until everything is dissolved.
- Let cool for a bit.
- In the bowl of an electric mixer, add the heavy cream.
- Whisk on medium speed until soft peaks start to form.
- Add the confectioners' sugar and vanilla and continue to whisk.
- In a slow steady stream, add the gelatin mixture while the mixture is continuously mixing.
- When it forms stiff peaks, remove from the mixture, stir with a spatula to make sure everything is combined and let chill in the refrigerator for 15 minutes or so.
- Remove the haupia pan from the refrigerator and the chilled whipped cream.
- Remove the plastic wrap and smooth everything out.
- Add the chilled whipped cream and carefully spread in an even layer.
- Garnish with grated dark chocolate and chopped macadamia nuts.
- Slice into squares and serve.
Let’s see what the other #ChoctoberFest bloggers brought to the table shall we?
Disclosure: Many thanks to #Choctoberfest’s sponsor, Imperial Sugar, who provided product to develop this recipe. No compensation was received for this post and, as always, my thoughts and opinions are my own.