This is one of my all time family favourite desserts. Biscuit base and a chocolaty top layer – what more could anyone want? Great served on its own or with a scoop of ice cream.
You will need:
For the biscuit base:
- 170g Digestive biscuits
- 60g butter
- 60g white chocolate
- 170g dark chocolate
- 400ml double cream
- 100ml milk
- 30g coco powder
- Enough boiling water to dissolve the coco powder and mix to a paste
- Grease and line a loose bottomed cake tin or flan dish.
- Crush the digestive biscuits to fine crumbs, either in a food processor or in a sealed plastic bag with a rolling pin.
- Melt the butter in a small pan over a gentle heat.
- Add the white chocolate and mix well until both are combined and melted
- Remove from the heat when done.
- Add the crushed biscuits and mix well.
- Pour this mixture into the prepared tin and press down with the back of a spoon until smooth and level.
- Refrigerate while you are mixing the chocolate filling.
- Melt the dark chocolate over a Bain Marie
- Meanwhile dissolve the coco powder in the boiling water and mix to a paste.
- Whisk the cream until it starts to thicken.
- Add the milk whilst keeping the whisk going, until it thickens again (the cream and milk mixture won’t get as thick as it would do if the milk hadn’t been added).
- Once the chocolate has melted add the coco powder paste to it and stir well.
- Whilst the beaters are running in the cream add all the chocolate to it. Mix continuously until all the chocolate has been incorporated into the cream and the mixture is smooth, light and moose like.
- Pour this on to the biscuit base, trying to get it as level as possible.
- Place in the fridge for about 2hours or longer before serving.
This dessert has lovely moose constancy. If you want a firmer dessert then don’t whisk the cream so much.