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- 45 minutes
- 8-12 slices
- Beginner
Ingredients
- 1 block (90g) of Step Into The Dark Chocolate
- Koko Black Milk Chocolate Shavings
- Optional: Koko Black Cocoa Powder
- 400-500ml thickened cream
- 400g plain biscuits (we use Digestive or Arrowroot)
- 200g butter
- ¼ cup icing sugar (pure is best)
- 2 tbsp golden syrup or molasses
- 1 tbsp vanilla extrac
Method
- Place your biscuits of choice into a food processor, and blitz until you have afine crumb.Leave biscuit crumb in food processor.
- On the stove or in a microwave safe dish, melt together your butter and golden syrup.
- Pour your butter mixture into the food processor, adding optional Koko Black Cocoa Powder (2 tbsp) to the mix if you’d like to create a chocolate base.
- In a springform tart tin, press your biscuit mix in evenly, and up the sides ofthe tin. Ensure the crust isn’t too thick, but thick enough to support the filling.
- Place in fridge for approximately half an hour.
- In a saucepan on the stove, melt your Step Into The Dark Chocolate until smooth. Once cooled and smooth, stir in your icing sugar and vanilla extractfor some added sweetness. Set aside.
- In a stand mixer or with a hand beater, whisk your cream until you get lovely,billowy stiff peaks. Gently fold in your chocolate and combine well.
- Pour cream into the biscuit mould, and spread flat with a spatula. Return tofridge to set for at least 2 hours, before sprinkling with Koko Black Milk Chocolate Shavings to serve.
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