- 250 pkt sweet biscuits
- 125g butter
- 1 tablespoon gelatin
- 1/4 cup boiling water
- 125g dark choc melts
- 125g white choc melts
- 1 1/4 cups thickened cream
- 500g cream cheese
- 1/2 cup caster sugar
Grease 20x30cm lamington dish and line with paper.
Process biscuits in food processor until fine crumbs and add melted butter until all combined. Press crumbs into tin and refrigerate.
Dissolve gelatin in 1/4 cup boiling water and let cool
Melt dark choc over bowl of boiling water.
Melt white choc same as above and add to 1/4 cup of cream
Allow melted choc to cool but not set.
Place cream cheese and caster sugar in processor and process until smooth. Add remaining cream and gelatin mixture
and mix well, add half of this mixture to white choc and rest to dark choc.
Spoon 3/4 of dark choc mix into tin
Spoon white mixture carefully over the dark chocolate. Spoon over balance of dark chocolate over white mixture using a knife cut thru all mixtures to get a marbled effect
Refrigerate until set.
Cut into small squares and decorate with strawberries if desired.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.