Ingredients
4
4 servings
- •3 cups chocolate cookie
- •1 cup butter, melted
- •1 cup double cream
- •2 cups dark chocolate
- •1 cup strawberry
- •dark chocolate, melted
- •white chocolate, melted
- •powdered sugar, to serve
Instructions
- Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
- Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
- Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
- Pour the chocolate over the biscuit base and top with the strawberries.
- Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
- Enjoy!
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