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Ingredients:
2 cups Graham cracker crumbs
1 cup sweetened shredded coconut
1/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 large egg
1/2 cup chopped walnuts
1/2 cup heavy cream
1/4 cup custard powder
1/4 cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
8 ounces semisweet chocolate, chopped
1/4 cup unsalted butter
Instructions:
Preheat the oven to 350°F (180°C). Grease an 8×8-inch (20×20-cm) baking dish.
In a mixing bowl, combine the graham cracker crumbs, shredded coconut, unsweetened cocoa powder, melted butter, granulated sugar, and egg. Mix well until all ingredients are combined.
Fold in the chopped walnuts.
Press the mixture firmly into the prepared baking dish.
Bake for 10 minutes.
Remove from the oven and let cool to room temperature. Then, transfer to the refrigerator to chill for at least 1 hour.
In a mixing bowl, beat the unsalted butter until smooth.
Add the powdered sugar, custard powder, and vanilla extract. Beat until well combined.
Gradually add the heavy cream, mixing until the mixture becomes smooth and creamy.
Spread the custard icing mixture evenly over the cooled crust. Chill in the refrigerator for 30 minutes.
In a heatproof bowl, melt the chopped semisweet chocolate and unsalted butter in the microwave or using a double boiler. Mix well until the chocolate is smooth and shiny.
Pour the chocolate mixture over the chilled custard icing layer.
Return the dish to the refrigerator and chill for at least 1 hour or until the chocolate ganache has set.
Cut into squares and serve.
