This is definitely a rising trend and who can lay blame, it is a dessert of utter perfection! Please be aware though that this isn’t a treat of speed, you’re going to need to do some chilling in the fridge, 6 hours minimum preferably!
For the base:
- A pack of digestives (300g)
- Unsalted butter (150g)
For the filling:
- Milkybar Chocolate (275g)
- Cream Cheese, try to get full-fat (500g)
- Icing Sugar (80g)
- Vanilla Extract (1/2 tsp)
- Double Cream (300ml)
Step One: The Base. Grease an 8″ / 20cm springform tin (the ones where the side can pop off) with butter. Add a circled layer of greaseproof paper to the bottom of the tin.
Step Two: Smash your digestives into a thin crumb. If you are doing it by hand, I would recommend a pestle and mortar or the end of a rolling pin. Alternatively, a quick run through a food processor would save your elbows!
Step Three: Melt your butter either in the microwave or over a pan of boiling water. Mix this butter into your digestive crumbs.
Step Four: Once mixed in, Add your mixture to the baking tin, making sure that it is pressed down and fills every gap.
Step Five: The Filling. Melt your chocolate, once again this can be done either in the microwave or over a pan. Set it to the side whilst you prepare your other ingredients.
Step Six: Add your cream cheese, vanilla essence and icing sugar into a bowl, you can use a mixer but hand-whipped is also fine. Mix these ingredients until the texture is smooth.
Step Seven: Add the melted chocolate to the mixture, stir through until it is fully combined.
Step Eight: Add the double cream to the mixture and whisk until the texture is thick.
Step Nine: Place the mixture into the tin, on the top of the biscuit base. Spread the mixture around until it each bit is covered and looks uniform. Pop it into the fridge for a minimum of six hours.
Step Ten: Remove from the fridge and take it out of the tin… carefully! Decorate with either an array of white chocolate pieces or eat as it is! Most importantly, Enjoy!!