175g plain chocolate biscuits 85g melted butter 400g chopped dark chocolate 600ml thickened cream 1/4 cup coffee-flavoured liqueur Cocoa powder, to dust
1. Grease your pan of choice and line base and sides with baking paper. Process biscuits in food processor until they resemble fine breadcrumbs. Add butter and process until combined. Press mixture over base of pan and refrigerate for 30 minutes. 2. Place chocolate in large heatproof bowl over saucepan of simmering water. Stir until melted and smooth, then remove from heat. Cool for 10 minutes. 3. Beat cream and liquer until soft peaks form. Fold cream mixture into chocolate, then pour over base. Cover and refrigerate until set.