• Prep Time 60 minutes
  • Cook Time 15 minutes
  • Serving For 12 People
  • Difficulty Normal

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Biscuit Layer:
  • 400g Marie biscuits (Coffee flavor)
  • 250g Anchor Unsalted Butter
  • 190g sweetened condensed milk
  • 100g cocoa powder
  • 400ml Anchor UHT Full Cream Milk
  • 1/2 tsp salt
  • 1/2 tsp vanilla essence
  • Cream Cheese Layer:
  • 250g Anchor Cream Cheese
  • 45g castor sugar
  • 1tsp vanilla essence
  • 1tbsp sweetened condensed milk
  • 3/4 tbsp gelatine powder
  • 3 tbsp cold water
  • 200ml Anchor UHT Whipping Cream
  • Chocolate Ganache:
  • 300g dark chocolate coins
  • 250g Anchor UHT Whipping Cream
  • 1 tbsp Anchor Unsalted Butter

Instructions

  1. Thaw Anchor Cream Cheese for at least 30min at room temperature. Line the base of a 9 x 9inch square pan with non-stick/greaseproof baking paper.
  2. To prepare Biscuit Layer:
  3. Break the biscuits into pieces and set aside. Warm up a pan on the stove on low heat.
  4. Melt the butter completely on low heat. Mix in the condensed milk & full cream milk. Stir till combined.
  5. Sift in cocoa powder and stir well using a hand whisk.
  6. Add in the salt and vanilla essence. Turn off the heat when the mixture is well mixed.
  7. Pour the mixture into the bowl of biscuit and stir to coat.
  8. Layer the coated biscuits in the pan and press lightly until firm. Refrigerate until further use.
  9. To make Cream Cheese Layer:
  10. In a bowl, mix cold water with gelatine powder. Let it rest for 5 minutes and microwave for 15 seconds or until gelatin has melted.
  11. Beat the softened cream cheese with sugar, vanilla essence and condensed milk. Add in gelatin mixture & combine well.
  12. Whip the whipping cream till soft peak and fold into the cream cheese mixture.
  13. Pour the mixture on top of the biscuit layer in the pan. Refrigerate until set.
  14. To make Chocolate Ganache:
  15. Mix the dark chocolate coins with whipping cream & melt using a water bath. Add in butter. Stir until well combined.
  16. Pour the chocolate ganache on top of the cream cheese layer. Refrigerate overnight and serve.

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