| Servings | serves |
Ingredients
- 1/3 cup Single Cream pouring
- 450 grams Dark Chocolate chopped
- 130 grams Butter chopped
- 250 grams Store-bought Shortbread Biscuits roughly chopped
- Cocoa Powder for dusting
Ingredients
| |
Instructions
- Place the cream, chocolate and butter in a saucepan over low heat and stir until melted and smooth.
- Place the biscuits in a mixing bowl, pour over of the chocolate and stir to coat. Spoon into a 20 cm-square tin lined with non-stick baking paper and pour over the remaining chocolate mixture.
- Tap the sides of the tin to remove any bubbles. Refrigerate for 3 hours or until set. Remove from tin, dust with cocoa and cut into squares to serve. Makes 16.
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