White Chocolate Crunch
225g/8oz digestive biscuits (graham crackers), crushed
125g/4oz/½ cup butter, melted
675g/1½ lb white chocolate
600ml/1 pint/2½ cups double (heavy) cream
50g/2oz plain (semisweet) chocolate, coarsely grated
1 Line a 20 x 6.5cm/8 x 2½in springform tin with parchment paper. Stir the biscuit crumbs into the melted butter. Spread over the base of the tin and press down. Chill until set.
2 Chop the white chocolate and melt with half the cream in a bowl set over a pan of barely simmering water. Remove from the heat and stir until smooth. Set aside for 15 minutes or until starting to thicken but still a little warm.
3 In another bowl, whip the remaining cream until it stands in soft peaks. Gently fold into the chocolate mixture. Pour over the biscuit base and chill in the refrigerator for 3 hours.
4 Sprinkle the grated chocolate over the top, then remove from the tin and serve.