Ingredients
12
12 servings
- •3 cups chocolate biscuit
- •½ cup butter, melted
- •1 ¼ cups double cream
- •1 ¾ cups chocolate
- •raspberry, as desired
- •white chocolate, to drizzle
- •dark chocolate, to drizzle
- •icing sugar, as desired
Instructions
- Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
- Mix in the melted butter.
- Divide the biscuit crumbs in 12 cases of a muffin tin.
- Freeze for 10 minutes, or until solid.
- Prepare the filling by gently heating the double cream over a low-medium heat.
- Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
- Pour the filling into the biscuit bases and garnish with the raspberries.
- Chill in the fridge for 2-3 hours, until set.
- Drizzle over the white and dark chocolate and sieve over the icing sugar.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 321
- Carbohydrate: 25g
- Fat: 24g
- Fiber: 1g
- Protein: 3g
- Sugar: 17g
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