200gmdark Chocolate 50- 70%. Chilli chocolate is also good
200mlcream whipped, Thickened
1tablespoonpure icing sugarpowdered
Topping
50gmchocolate grated extra this can be chilli chocolate or mint or any flavour you like
Instructions
You will need 6 5-6 cm tins with removable bases or a 24 cm tin with a removable bottom
Melt the butter and golden syrup.
Put the biscuits in a food processor and crush
Add butter mixture and combine
Press into a the tins all the way up the sides
Chill for 30 minutes or freeze for 15 minutes.
Melt the chocolate and icing sugar over a double boiler till just melted and cool slightly. Briskly mix a spoon of whipped cream into the chocolate to temper it then continue with increasing amounts, folding gently till combined
Pour over the crumb base
Spread the chocolate till smooth and sprinkle over grated chocolate to finish
Chill till needed
Serve with berries or whipped cream and salted caramel sauce.
Notes
You can sprinkle the base with crushed praline or nuts before adding the chocolate