This dessert is one of the most luxurious no-bake treats you can make.
For the base
- 300g digestive biscuits
- 35g cocoa powder
- 150g unsalted butter, melted
For the filling
- 175g dark chocolate
- 175g milk chocolate
- 50g unsalted butter
- 300ml double cream
- 150ml Irish cream liqueur (I use Baileys Original)
For the tipping
- 125ml double cream
- 25ml Irish cream liqueur
- 2 tbsp icing sugar
- Grated milk chocolate
- In a food processor, blitz the biscuits and cocoa powder to a fine crumb, add the melted butter and pulse a few times until well combined. Transfer to a 23cm loose-bottomed tart tin and press firmly into the base and sides.
- Filling In a large bowl, add the dark chocolate, milk chocolate and butter. In a small pan, add the double cream and Irish cream liqueur and heat until just before boiling point. Pour over the chocolate and butter and whisk together until smooth.
- Pour the filling into the biscuit crust and chill in the fridge for around 3 hours until set.
- Carefully remove the biscuit crust from the tin and transfer to a serving plate.
- In a large bowl, whip the double cream, Irish cream liqueur and icing sugar together to form soft peaks. Transfer to a piping bag with a piping nozzle fitted and pipe swirls over the tart. Grate some chocolate over the dessert before serving.
- This cake lasts 3+ days in the fridge.