Hi °C | Lo °C 
As National Chocolate Week approaches, we have some terrifictreats that are sure to keep committed chocaholics satisfied.
What you'll need
for the Base
2 tablespoons cocoa powder
2 tablespoons Demerara sugar
200g crushed digestive biscuits
80g melted butter and extra|to grease the dish
for the Filling
300g sweet dark chocolate, melted
300g cream cheese
100ml Irish whiskey cream liqueur
1 sachet powdered gelatine and 100ml hot water
300ml whipped double cream
Physalis fruit to decorate
Baking paper
SERVES 10-12
Lightly grease the dish with a little butter and line the base with a circle of baking paper. Mix the cocoa powder and sugar into the crushed biscuits, pour in the melted butter and combine.
Place the mixture into the flan dish and press flat, pushing the crumb up the sides to form the edge. Chill for 30 min
utes. For the filling, melt the chocolate in a bowl over a pan of hot water.
Then blend the cream cheese with the Irish cream liqueur until the mixture is smooth.
Dissolve the gelatine in the hot water and stir into the cream cheese mix. Whisk in the whipped cream followed by the melted chocolate.
Pour the mixture into the set biscuit base, smooth over the top and chill for two hours. Decorate the top with physalis fruit.
