1 packet of chocolate ripple biscuits, crushed
125g unsalted butter, melted
3teaspoon of gelatine, dissolver in 1/2 a cup of boiling water, left to cool
500g cream cheese, at room temperature
3/4 cup caster sugar
300g cream, whipped,
250g Cadbury block of Rocky Road Chocolate, melted.
Crush biscuits finely
Add melted butter and place in a slice dish (I use crockery that I would normally use to make lasagne. I line mine with baking paper so that I can lift the finished slice out with ease. I also give th e paper a little spay of olive oil spray.
Press the biscuit mixture into the dish so that it covers the bottom of the dish. I actually use paper towel...takes any excess butter out of the mixture.
Place biscuit base into the refrigerator.
Beat the sugar and the cheese in a blender. Scrap mixture of the side of the mixing bowl to ensure lumps are removed.
Add cooled gelatine mix.
Add whipped cream.
Add melted chocolate.
Spread over base and refrigerate.
Once set, grate white chocolate over your slice.
