This is my go-to chocolate base, and it’s tempting to just eat it on its own! If you’ve not made the bourbon biscuits from the book, then shop bought bourbons (chocolate cream cookies) are fine.
Ingredients
- 150 g (5 oz) Bourbon Biscuits, roughly chopped
- 50 g (2 oz) Maltesers (or Whoppers) • pinch of salt
- 60 g (2 oz) butter, melted
How to Make It
- Put the biscuits in the freezer for an hour or so. Butter a 20 cm (8 in) round springform tin and line it with baking paper.
- Once frozen, put the biscuits into the cup of your blender with the Maltesers and salt. Blitz to a crumb using a milling blade, tip out into a bowl and add the butter and stir. Tip the sticky chocolate biscuit base mixture into the prepared tin and press down firmly – if you cover the base mixture with cling film (plastic wrap) and press down with the bottom of a glass, it avoids pulling up any sticky patches.
- Put into the fridge for at least an hour to set.
