- 210g digestive biscuits, crushed
- 65g butter, melted
- 200g white chocolate
- 200g milk chocolate
- 300ml double cream
- 150g fudge (just a pack)
Melt the butter in a pan. Crush the biscuits. Add the biscuits to the butter and stir about so all covered then put in a baking tin with a removable bottom.
To make the topping: boil some water and put a fork in and then a plate on top (the fork lets steam out). Break the white chocolate in. Melt.
Meanwhile, whisk the cream for about 2 mins or until it's thickened - see video if unsure.
When the white chocolate has melted, spoon in about half of the cream mix and stir until well combined. Melt the milk chocolate now.
When the milk choc has melted, add to the remaining cream and combine.
To assemble: add about half of the milk chocolate to the base and spread around so it's covered. Cut the fudge into small pieces and add to the white chocolate mix. Now pour that in.
Finally, cover with the remaining milk chocolate. We're going for a stripy effect!
Pop some clingfilm over the whole thing and fridge overnight. Cut around the edge with a knife then put a tall glass/mug under the base and push up and through.