Chocolate Tiramisu
- 500g cream cheese, softened
- 150ml espresso coffee, cooled
- 100g dark chocolate, melted and cooled
- 1/2 cup (80g) icing sugar, sifted
- 1 x 250g packet Arnott's Choc Ripple biscuits
- Line the base and sides of a 24cm x 10cm loaf tin with non-stick baking paper, allowing overhang on all sides. Place the cream cheese, 100ml of coffee, chocolate and icing sugar in a bowl and, using a hand-held electric beater, beat until smooth.
- Dip biscuits in the remaining coffee. Arrange 5 biscuits in a single layer in the base of the tin, trimming to fit if necessary. Spoon over 1/4 of cheese mixture and smooth. Repeat layers of biscuit and cheese mixture making sure to finish with a layer of cheese mixture on top. Roughly crush remaining biscuits and crumble over top of final cheese mixture layer. Cover and refrigerate for 6 hours or overnight. Remove and cut into 2cm thick slices to serve.
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