So I tried to make this 3 times this week. That's a lot of chocolate and cream. The problem I was having was that if you do the white chocolate in the same way as the other chocolates then it doesn't hold its shape. As in, it stays runny. That's not cool. Doing it this way, we make a fab, crisp white chocolate layer just on top of the biscuit base. It works perfectly. Suggest eating with a fork to get through it though.
Ingredients
For the base:
For layer 1:
For layer 2:
For layer 3
Method
First, we make the base. Melt the butter in a pan over a low heat. We don't want it to boil. Meanwhile, crush the biscuits until it is all quite fine.
Add the biscuit to the butter and stir until it's all coated. The chocolate chips will begin to melt. That's great, it makes the base stronger.
Pop the mix in your baking tin with removable bottom. Spread it about until all flat with the back of a spoon.
Pop in the fridge.
For the first layer: just melt the white chocolate in a bowl/wok/vessel over boiling water. Pour this over the biscuit base and shake it about so that it covers the whole thing. Bung it in the fridge.
A few hours, make the second layer: weigh out the butter in a large bowl. Cut it up a bit to help with melting. Add in the chocolate (broken up). Grab a saucepan and pour the cream and the honey in. Heat carefully over a lowish heat until it's steaming or just bubbling at the edges. Stir all the time.
Now pour the cream over the chocolate in the bowl and stir with a wooden spoon until it's gone a gorgeous rich colour and the butter and chocolate has melted. Pour it over the white chocolate base (it should be solid).
Pop back in the fridge until it has set (a couple of hours).
For the third layer, do the same as you did with the milk chocolate but with the dark chocolate. Carefully pour the chocolate mix over the milk chocolate and then fridge it. It'll be gorgeous and shiny.
Bung it in the fridge for a good couple of hours until it feels solid on the top.
TOP TIP: for getting the base out (as this thing is hugggeee) - cut around the edge of the whole thing with a sharp knife. Grab a glass/bowl and put the baking tin on top of it. Make sure the height of the bowl(s) is greater than the height of the tin else it'll be a tad awkward. Press down the sides so that the base rises up evenly. Boom. Done.
For the base:
- 100g butter, melted
- 375g chocolate chip cookies, crushed
For layer 1:
- 200g white chocolate, melted
For layer 2:
- 300g milk chocolate
- 50g butter
- 300ml double cream
- Large pudding spoon of clear honey
For layer 3
- 300g dark/plain chocolate
- 50g butter
- 300ml double cream
- Large pudding spoon of clear honey
Method
First, we make the base. Melt the butter in a pan over a low heat. We don't want it to boil. Meanwhile, crush the biscuits until it is all quite fine.
Add the biscuit to the butter and stir until it's all coated. The chocolate chips will begin to melt. That's great, it makes the base stronger.
Pop the mix in your baking tin with removable bottom. Spread it about until all flat with the back of a spoon.
Pop in the fridge.
For the first layer: just melt the white chocolate in a bowl/wok/vessel over boiling water. Pour this over the biscuit base and shake it about so that it covers the whole thing. Bung it in the fridge.
A few hours, make the second layer: weigh out the butter in a large bowl. Cut it up a bit to help with melting. Add in the chocolate (broken up). Grab a saucepan and pour the cream and the honey in. Heat carefully over a lowish heat until it's steaming or just bubbling at the edges. Stir all the time.
Now pour the cream over the chocolate in the bowl and stir with a wooden spoon until it's gone a gorgeous rich colour and the butter and chocolate has melted. Pour it over the white chocolate base (it should be solid).
Pop back in the fridge until it has set (a couple of hours).
For the third layer, do the same as you did with the milk chocolate but with the dark chocolate. Carefully pour the chocolate mix over the milk chocolate and then fridge it. It'll be gorgeous and shiny.
Bung it in the fridge for a good couple of hours until it feels solid on the top.
TOP TIP: for getting the base out (as this thing is hugggeee) - cut around the edge of the whole thing with a sharp knife. Grab a glass/bowl and put the baking tin on top of it. Make sure the height of the bowl(s) is greater than the height of the tin else it'll be a tad awkward. Press down the sides so that the base rises up evenly. Boom. Done.
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