This recipe is a great Easter dessert - you could decorate with mini eggs, or if the kids have been given too many easter eggs and you want to use up some of the chocolate (Shhhhh).
200g biscuits of your choice (I used a mix of hobnobs and digestives - gluten free digestives and hobnobs work just as well as regular ones).
70g butter or vegan alternative (use a block eg stork vegan baking block or flora plant b+tter) rather than a spreadable margarine as that won’t hold together so well.
225g Dark chocolate
200g cream cheese (eg philadelphia) or a vegan cream cheese
75g double cream (or vegan alternative, I used plant based Elmlea here)
80g caster sugar
If you are using milk chocolate in place of dark, you can reduce the sugar by 25g.
Take a 18cm cake tin (preferably one with loose base). Cover the base with foil, and grease the sides with butter.
- Crush the biscuits into crumbs. Either in the blender, or place in a plastic bag and bash with a rolling pin (more satisfying for sure).
- Melt the butter/vegan butter in a saucepan.
- Mix the melted butter into the biscuit crumbs and press firmly into the cake tin. Place in the fridge to cool.
- Break the chocolate up into squares and place in a heatproof bowl over a saucepan of simmering water until the chocolate has melted.
- Place to one side to cool.
- Mix the cream cheese, sugar and cream together in a separate bowl. When the chocolate is cool to the touch, mix it into the cream cheese mixture.
- Pour the mixture onto the biscuit base. Decorate (here with edible flowers and coconut) you can use freeze dried fruit, those little silver balls, grated white chocolate etc.
- Place in the freezer for 2 hours to set. Then remove from the tin and place on a serving plate and into the fridge until you’re ready to eat it. I normally give it at least an hour in the fridge.
By Ella Easton