• Chocolate biscuits 250.0 g
  • Butter, unsalted softened 125.0 g
  • Cream 500.0 ml
  • Cream cheese, softened 500.0 g
  • Oreo biscuits 100.0 g
  1. Method:

    • Place chocolate biscuits in a blender and lightly crumb. Add butter and pulse until combined. Spoon into a lined deep tray and press flat. Refrigerate until firm.
    • Bring cream to the boil and whisk in Carte D'or Vanille Mousse. Beat the cream cheese into the mixture until smooth then pour over the biscuit base and refrigerate until set.
    • Once set, lightly crumble the Oreo biscuits and sprinkle on top. Cut into individual portions to serve.
  2. Chef Tip:

    • Serve with berry coulis or fresh fruit.