Ingredients

• 375g (1 ½ cups) Copha, chopped
• 480g (3 cups) pure icing sugar
• 35g (1/3 cup) cocoa powder
• 1 egg
• 1 teaspoon vanilla essence
• 60ml (¼ cup) single cream
• 175g (20) Arnott’s Milk Coffee Biscuits
• 2 – 3 tablespoons single cream, extra
• White and dark chocolate curls, to serve (see tip)

Method

1. Grease and line a 21cm x 10cm loaf tin. Melt the Copha in a microwave on high or in a saucepan until completely melted.
2. Sift the icing sugar and cocoa powder into a large bowl. Add the egg, vanilla and cream and mix well. Gradually add the melted Copha and stir until completely combined. Keep warm.
3. Brush the biscuits with the extra cream.
4. Pour ¾ cup of the chocolate Copha mixture into the base of the tin. Place 4 biscuits in an even layer on top. Spoon over ½ cup of chocolate Copha mixture. Repeat with remaining biscuits and chocolate Copha mixture.
5. Cover with plastic wrap and put in the fridge to set for 2 hours. Remove from fridge 20 minutes before serving. Top with chocolate curls, to serve.

Tip: To make the chocolate curls, spread the white chocolate over a piece of dry marble or the back of a baking tray. Set aside until just set. Spread the dark chocolate over a piece of dry marble or the back of a baking tray. Set aside until just set. Using a pallet knife or chef’s knife, scrape the chocolate away from you to create curls. You can freeze any extra curls to dress up cakes and slices.