While this might sound like it’s going to be an over the top sugar load, there’s actually no added sugar – so, depending on what “gems” you add will change how sweet this dish turns out. I added salted roasted peanuts for something different.

Ingredients:

• 1 packet plain chocolate biscuits
• 60g melted butter
• 500g Philadelphia cream cheese
• 500ml fresh cream
• 300g very dark chocolate (I used 70% cocoa) melted
• 2T gelatine soaked in boiling water
• Marshmallows, salted peanuts, Turkish delight, chopped snakes, Clinkers, coconut, etc

In a food processor, crush the biscuits and add the melted butter. Press into springform tin and refrigerate.

Beat the cream cheese until smooth. Add thefresh cream and beat together until smooth, scraping the edges away from the bowl. Add the melted chocolate and gelatine. Beat well. Fold through the marshmallow mixture and then pour on top of the base. Refrigerate.

Release from pan. If it’s stuck to the sides, heat a towel and wrap around to soften the edges. Decorate with frozen raspberries etc