250g packet Choc Ripple biscuits
125g unsalted butter, melted
Lindt Lindor Milk Chocolate Balls and cocoa powder, to decorate
3 tsps powdered gelatine
250g block cream cheese, chopped, at room temperature
1/3 cup caster sugar
2 tsps vanilla bean paste
300ml tub thickened cream
2 tsps instant coffee granules
180g block dark chocolate, chopped
2/3 cup thickened cream
Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan.
To make filling, sprinkle gelatine over 1/4 cup water in a small, heatproof jug. Sit jug in a saucepan of simmering water. Stir until dissolved. Remove. Cool.
Process cheese, sugar, and vanilla in the same, clean bowl of food processor until smooth. With the motor still operating, gradually pour in the gelatine mixture until combined.
Beat cream in a large bowl of an electric mixer until soft peaks form. Dissolve coffee in 1 tblsp water. Stir into cream with cream cheese mixture. Spread over biscuit base. Refrigerate while making ganache.
To make the ganache, place chocolate and cream in a heatproof bowl sitting over a saucepan of simmering water. Stir until smooth. Remove. Cool to room temperature.
Spread ganache over slice. Refrigerate for 4 hours, or until set.
Lift slice from pan. Decorate with chocolate balls. Dust sifted cocoa. Cut into pieces.