- 130g butter, melted, plus extra for the tin
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g chocolate digestive biscuits
- 150g milk chocolate
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- 150g dark chocolate
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 250g mascarpone
- 300g cream cheese (don’t use a low-fat variety)
- 50g icing sugar
- 25g malted milk drink powder (we used Horlicks)
- 25g hot chocolate powder
- 1 tsp vanilla extract
- 300ml double cream
- 150g Maltesers (100g chopped, 50g whole), plus a handful to decorate
- 100g chocolate buttons, roughly chopped
Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
Use a hand whisk to mix the mascarpone, cream cheese, icing sugar, malted milk drink powder, hot chocolate powder and vanilla extract until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.