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Contributed by: Elaine Harben
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Arnott's product: Granita
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Preparation time: 5
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Cooking Time: 5
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Chill Time:
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Serves: 6
Ingredients
225g Plain or Milk Chocolate (good quality is better).
2 Eggs (beaten)
25g Caster Sugar
225g Butter, melted
1 packet Arnott's Granita Biscuits, broken into small pieces
Method
Grease a 15cm cake tin with a detachable base.
Break up the chocolate and put into a bowl over a saucepan of simmering water to melt.
Beat the eggs with the sugar in a bowl. Pour in the melted butter in a steady stream beating continuously. Then blend in the melted chocolate.
Blend and fold the digestive biscuits into the chocolate mixure and turn into the cake tin and chill overnight in the fridge. This mixture can also be poured into a lined lamington tin to make slices, but I like to make it in the cake tin for a superb desert.