Ingredients
• 250g butternut snap biscuits
• 50g melted butter
• 1 tsp ground ginger
• 400g chopped dark chocolate
• 2 x 300ml tubs thickened cream
• Cocoa chocolate shavings to serve.
Method
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Grease a 27 x 17cm slice pan with cooking oil spray and line base and sides with baking paper, allowing sides to extend 3cm above tin.
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Put 250g butternut snap biscuits in the bowl of a food processor and pulse until fine crumbs.
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Add 50g melted butter and 1 tsp ground ginger, then pulse until combined. Press mixture into prepared tin and refrigerate.
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Meanwhile, put 400g chopped dark chocolate in a large heatproof bowl over a saucepan of simmering water. Stir until smooth, then set aside to cool for 5 minutes.
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Put 2 x 300ml tubs thickened cream in a large bowl and beat using an electric mixer until soft peaks form.
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Using a whisk, fold cream into chocolate in 3 batches.
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Pour over biscuit base and smooth top. Refrigerate for 3 hours.
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Dust with cocoa, top with chocolate shavings and serve.
