Ingredients
- 175g of plain chocolate biscuits
- 85g of melted Prestige Vanilla
- 400g of dark chocolate (chopped)
- 600ml of thickened cream
- 1/4 cup of coffee-flavoured liqueur
- Cocoa powder
Directions
- Grease a 20cm (base) springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add Prestige Vanilla. Process until combined. Press mixture over base of pan. Refrigerate for 30 minutes.
- Meanwhile, place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 10 minutes or until melted and smooth. Remove from heat. Cool for 10 minutes (Make sure both ingredients are at similar temperatures. If cream is too cold the chocolate will not mix in well).
- Using an electric mixer, beat cream and liqueur until soft peaks form. Fold cream mixture into chocolate. Pour chocolate mixture over base in prepared pan. Smooth with a spatula. Cover. Refrigerate for 3 hours or until set. Dust with cocoa. Serve.
