Recipes+
Ingredients
Method
1.Grease and line a shallow 23cm square cake pan with baking paper, extending paper at 2 opposite sides for handles.
2.Reserve 1 1/2 cups of the biscuits. Place remaining biscuits in a resealable food storage bag, then coarsely crush with a rolling pin. Sprinkle half the crushed biscuits over base of prepared pan.
3.Using an electric mixer, beat cream, milk and essence in a bowl until soft peaks form. Beat in chocolate. Stir in reserved broken biscuits. Carefully spoon mixture into prepared pan over crushed biscuits, taking care not to disturb biscuit base; level surface. Sprinkle with remaining crushed biscuits; press to level surface. Cover and freeze overnight.
4.When ready to serve, transfer slice from pan to a chopping board; cut into 16 pieces. Serve immediately.
Quickly cut finished frozen slice into squares. Freeze any leftovers between sheets of baking paper in an airtight container. To melt chocolate, place it in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Cool to room temperature.
Note
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