-
Contributed by: Karina Novelli
-
Arnott's product: Choc Ripple
-
Preparation time: 25 mins
-
Cooking Time:
-
Chill Time: 3 hours
-
Serves: 9+
Ingredients
1 cup crushed Arnott's Choc Ripple biscuits
2 tbsp butter, melted
2 x 250g packets cream cheese
2 tsp gelatine, dissolved in 1/3 cup boiling water
3/4 cup caster sugar
100g Toblerone chocolate bar, melted
1/2 cup Cream
Method
- In a bowl combine crushed biscuit and melted butter. Press into the base of a 20cm springform pan. Place into the refrigerator to chill until required.
- Using an electric mixer, beat cream cheese until soft.
- Add dissolved gelatine mixture, caster sugar, melted Tobelrone chocolate, cream and blend until smooth. Pour over biscuit base then place in refrigerator for 2-3 hours, or overnight, to set.
- Cut into slices and serve with a dollop of cream and chocolate shavings.