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Rich Chocolate Biscuit
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SERVES EIGHT
TO TEN
10 oz fruit and nut plain (semisweet) chocolate
9 tbsp unsalted (sweet) butter
3 1/2 oz digestive biscuits (graham crackers)
3 1/2oz white chocolate |
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1 |
Grease and
line the base and sides of a 1 lb loaf tin (pan) with
baking parchment.
Break the fruit and nut chocolate into pieces. |
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2 |
Place in a heatproof bowl with the butter.
Place the bowl over a pan of barely simmering water.
Stir the chocolate gently until it is melted and smooth.
Remove the bowl from the pan and leave to cool for 20
minutes. |
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3 |
Break the biscuits into small pieces.
Finely chop the white chocolate.
Stir the biscuits and white chocolate into the melted
mixture until evenly combined.
Turn the mixture into the prepared tin and pack down
gently.
Chill for about 2 hours, or until set. |
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4 |
Cut the mixture into slices.
Store only in airtight container in the refrigerator.
Serve with coffee or tea, or as a dessert. |
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