This will change your life. All credit must go to my mum for this one. She has been making it for years. It tastes staggeringly good, and it is staggeringly easy to make. You have to try it.
Ingredients - You also need a baking tin with a removable bottom for this
Method
Smash up the biscuits by putting them in a bag and then either hitting them with a rolling pin or jumping on them.
Melt the butter in a pan and pour on the crushed biscuit. Stir until all soaked in. Spoon the mix onto the removable baking tin base (with it in the tin) and press down with the back of a spoon so that it compacts.
Melt the chocolate in a bain marie (basically a bowl over a pan of boiling water). Take off the heat. Now pour the cream into a large bowl and whisk until it just starts to thicken (about 30 secs at high speed for me). Add the cream to the melted chocolate and stir with a spoon until it is all smooth.
Finally, pour the chocolate over the biscuit base, cover with cling film and then pop it into the fridge for a couple of hours. When you serve it, sprinkle some broken chocolate flake on top.
IF YOU HAVEN'T GOT A TIN WITH REMOVABLE BASE:
Fear not. I had to do this when I was in cornwall and we didn't have one. This is a bit harder (obviously, it's like trying to drive a car without fuel) but still doable. Here goes:
Melt the butter and add the smashed biscuit. Make a round base on a plate. Press it down with the back of a spoon so that it binds together (ie. forms a solid-ish base) - see pic below.
- 400g milk chocolate
- 2oz butter (about 65g)
- 332g chocolate digestive biscuits (they come in a pack)
- 300ml double cream
- 1 Flake (or if you are making the Halloween version, 100g white chocolate)
Method
Smash up the biscuits by putting them in a bag and then either hitting them with a rolling pin or jumping on them.
Melt the butter in a pan and pour on the crushed biscuit. Stir until all soaked in. Spoon the mix onto the removable baking tin base (with it in the tin) and press down with the back of a spoon so that it compacts.
Melt the chocolate in a bain marie (basically a bowl over a pan of boiling water). Take off the heat. Now pour the cream into a large bowl and whisk until it just starts to thicken (about 30 secs at high speed for me). Add the cream to the melted chocolate and stir with a spoon until it is all smooth.
Finally, pour the chocolate over the biscuit base, cover with cling film and then pop it into the fridge for a couple of hours. When you serve it, sprinkle some broken chocolate flake on top.
IF YOU HAVEN'T GOT A TIN WITH REMOVABLE BASE:
Fear not. I had to do this when I was in cornwall and we didn't have one. This is a bit harder (obviously, it's like trying to drive a car without fuel) but still doable. Here goes:
Melt the butter and add the smashed biscuit. Make a round base on a plate. Press it down with the back of a spoon so that it binds together (ie. forms a solid-ish base) - see pic below.
Melt the chocolate (does not have to be cooking chocolate, I used dairy milk) over a bain marie. Whisk the cream a little bit (it should still be runny) and pour in with the chocolate. Stir until it has combined.
Put the chocolate in the fridge for about 20 minutes (or freezer for about 10) and then pour over the base. We did not have a nice dish so we just left the bowl on top (pictured) to ensure it did not just run off. Clearly it is more elegant with a baking tin dish where you can simply pour it on top.
Pop it in the fridge for a good couple of hours.
Just before serving, sprinkle a flake over the top. FAB.
Put the chocolate in the fridge for about 20 minutes (or freezer for about 10) and then pour over the base. We did not have a nice dish so we just left the bowl on top (pictured) to ensure it did not just run off. Clearly it is more elegant with a baking tin dish where you can simply pour it on top.
Pop it in the fridge for a good couple of hours.
Just before serving, sprinkle a flake over the top. FAB.
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