Total Time
30mins
Prep 30 mins
Cook 0 mins

My dad asked me to make this for him the other day, so I did, it went down a hit. My mum used to make this years ago so it is an old family recipe

Ingredients Nutrition

Directions

  1. process the chocolate chip cookies in a food processor until fine.
  2. add the butter and mix to make damp crumbs.
  3. press into the base of a lined, shallow-sided 22cm cake tin.
  4. refridgerate while preparing the filling.
  5. filling:.
  6. put the dark chocolate, first measure of cream and liqueur in a heatproof bowl and melt gently over hot, not boiling, water.
  7. melt the white chocolate with the second measure of cream in the same manner.
  8. beat together cream fraiche and sugar and divide in half.
  9. stir the dark chocolate into one portion of cream fraiche and the white chocolate into the other.
  10. gently swirl the two mixtures together and pour into the prepared base.
  11. refridgerate for 6 hours or overnight.
  12. it will set softly.
  13. serve straight from the fridge.
  14. cut into 12 thin wedges and accompany with seasoned fruit.