Ingredients
250g packet Choc Ripple biscuits
125g unsalted butter, melted
Lindt Lindor Milk Chocolate Balls and cocoa powder, to decorate
FILLING
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
GANACHE
180g block dark chocolate, chopped
2/3 cup thickened cream
Method
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Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press evenly over base of prepared pan.
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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.
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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.
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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.
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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.
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Spread ganache over slice. Refrigerate for 4 hours, or until set.
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Lift slice from pan. Decorate with chocolate balls. Dust sifted cocoa. Cut into pieces.