Fri, 19 April 2024
INGREDIENTS:
For The Crust:
125 g. butter
50 g. caster or granulated sugar
5 mls, vanilla extract
50 g. cocoa powder
1 egg, beaten
250 g. digestive biscuit crumbs (grind your biscuits in the food processor)
100 g. desiccated coconut
60 g. ground walnuts (again using food processor)
For The Filling:
60 g. soft butter
250 g. icing sugar
20 g. custard powder
50 mls. cream or full-fat milk
For The Topping:
60 g. butter
225 g. chocolate of your choice (suggest mostly dark)
METHOD:
1). For the crust, melt the above ingredients in a double boiler over medium heat, adding egg
last. This mixture will become a bit thick after several minutes. When smooth, set aside to cool.
2). Combine your biscuit crumbs, desiccated coconut and ground walnuts, then add the above
chocolate mixture. When evenly mixed, press into an ungreased 9” square dish and chill for ten
minutes.
3). Blend the above four ingredients together in a medium-sized bowl until creamy and smooth.
Spread it over your chilled crust, then place back into the fridge.
4). In a medium-sized microwavable bowl, melt the above two ingredients together, stirring 2 or
3 times between intervals. This can also be done in a small saucepan on the hob. When smooth
and silky, spread this evenly over the creamy filling, and chill again for at least 10 minutes
before slicing. Store in the fridge.
