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Mix the butter and biscuits together in a mixing bowl and add a tablespoon of sugar.
Stir before scooping the mixture into a 20cm springform cake tin. Make sure the mixture is packed down tightly using the back of a spoon.
Place in the fridge to set.
Whip the cream in a bowl either by hand or by using an electric whisk until soft peaks form.
Add the cocoa powder and chocolate to the cream, before blending all together. Leave to one side.