Ingredients
2g Nice biscuits
100g butter
melted and cooled
2g cream cheese
room temperature
1 cup sugar
1 tsp vanilla extract or essence
1 cup thickened cream
200g white chocolate melts
melted
2 gelatine
1 cup hot water
1 cup chocolate chips
Equipment
- 1 slice tin
- 1 baking paper
- 1 food processor
- 1 knife
Instructions
- Line a slice tin with baking paper and set aside.
- Process the biscuits and melted butter in a food processor until you have fine crumbs. Press into the base of the slice tin and refrigerate while you are making the topping.
- In the food processor, combine the cream cheese, sugar, vanilla extract, thickened cream and melted chocolate until smooth.
- Dissolve the gelatine in the hot water and add to the cream cheese mixture and combine well.
- Pour the mixture over the biscuit base and sprinkle chocolate chips over the top.
- Refrigerate for 3 hours or overnight. Slice into squares taking care to wipe the knife in between cuts.
Notes
Tip
If you need to get the cream cheese softened fast, you can pop it into the microwave for 20 seconds to a minute.
Variation
If you don’t like white chocolate you can substitute milk or dark chocolate in this recipe.
Storage
Store refrigerated. Slice into squares taking care to wipe the knife in between cuts.
