- 280g double chocolate digestives
- 100g butter, melted
- 280g Philadelphia cream cheese
- 200g good quality white chocolate
- 135g strawberries, quartered
Melt the butter over a low heat. Bash the digestives up in a plastic bag with a rolling pin until they are all crumbly. Pour the biscuit into the melted butter and, whilst it is still on the low heat, stir up so that everything is coated in butter and the chocolate is melting. Add this to your baking tin (with removable bottom ideally) and press down with the back of a spoon to form a base. Put to one side.
Melt the white chocolate in a bowl over some boiling water (this is called a Bain Marie). Meanwhile, pop the cream cheese in a bowl and whisk it for a few seconds so that it looks all creamy. When the chocolate has melted, take it off the heat and let it stand for a minute (to cool a little). Pour the chocolate in with the cream cheese and whisk until all combined.
Cut up the strawberries and add them to the mix. Stir together with a spoon (not the whisk) and then pour on top of the chocolate base from earlier.
Pop in the fridge for a couple of hours and add a few more strawberries on top before serving.