Ingredients
- 1 x 250g packet plains chocolate biscuits
- 100g hazelnut
- 100g butter - melted
- 30ml shot of espresso
- 360g dark chocolate
- ¾ cup cream
- 150g cream cheese
- Whipped 300ml cream for topping
- Cocoa power for dusting
- Hazelnut chocolate for decoration
special equipment
- KitchenAid® Cordless Go 5 Cup Food Chopper
- KitchenAid® Cordless Go Hand Mixer
- KitchenAid® dough attachment
- Sheet pans
Method
- In batches place biscuits in the cordless food chopper and pulse to make fine crumbs, transfer to a bowl. Repeat with hazelnuts and add to the bowl with biscuits. Pour in melted butter and mix together.
- Place biscuits into a 9 inch pie tin and press into the bottom and sides. Bake the base in a preheated oven 150 degrees for 10 minutes.
- Remove and let cool
- Break the chocolate into smaller pieces and place in a bowl, heat the cream in a sauce pan over a medium heat until hot, not boiling.
- Prepare a shot of espresso and pour into the hot cream, pour over the chocolate and let sit for 5 minutes. When chocolate is melted, mix together until smooth.
- In a separate bowl use the cordless hand mixer to soften cream cheese, pour in the chocolate mixture and mix until smooth and well combined. Pour mixture into pie base and place in fridge until chocolate mixture is set. Before serving, pipe whipped cream on top of the chocolate and sprinkle with cocoa powder and decorate with hazelnut chocolates.
