- 75g butter
- 225g ginger biscuits
- 700g white chocolate
- 600ml double cream
- cocoa powder
- icing sugar
Melt the butter and sir in the biscuit crumbs. Allow to set for 15 minutes.
Break up the chocolate, add half the cream and melt slowly over a low heat. Pour into a bowl and allow to cool for 15 minutes.
Whip remaining cream and fold into cooled mixture. Chill overnight.
Dust with icing sugar and cocoa powder before serving.
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