5 Digestive Biscuits
40g Butter, melted
200g Thickened cream (35% fat)
200g Dark chocolate
1. Mash digestive biscuits and mix well with butter.
2. Scoop biscuit mixture into mould and mould them to form a crater.
3. Heat up the thickened cream till just start to boil.
4. Pour cream into a bowl with the chocolate broken up into pieces.
5. Mix well and pour into the biscuit crater.
6. Transfer to fridge for Ganache to set, at least 1 hour.