Serves: 8

Prep time: 25 minutes

Chill time: Overnight, approximately 8–12 hours

Tin: 18 cm springform tin


Ingredients


Base

250 g Choc Ripple biscuits

100 g unsalted butter, melted

Filling

300 g Toblerone, chopped

265 g full-fat block cream cheese, softened

30 g caster sugar

10 g cocoa powder, sifted

165 ml thickened cream, cold


Method

  1. Prepare the tin: Line the base of an 18 cm springform tin with baking paper.
  2. Make the base: Crush the Choc Ripple biscuits into fine crumbs. Stir through the melted butter until combined. Press firmly into the base of the tin and refrigerate while making the filling.
  3. Melt the Toblerone: Place the 200 g chopped Toblerone in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until melted. Allow to cool until lukewarm but still fluid. Small nougat pieces will remain.
  4. Mix the filling: Beat the softened cream cheese and caster sugar until smooth and creamy. Beat in the sifted cocoa powder, then gradually mix in the melted Toblerone until combined.
  5. Whip the cream: In a separate bowl, whip the cold thickened cream to soft peaks.
  6. Combine: Gently fold the whipped cream into the Toblerone mixture until evenly combined.
  7. Chill: Spoon the filling over the biscuit base and smooth the top. Cover and refrigerate overnight, approximately 8–12 hours, until firm.


Recipe notes

  • No gelatine is included. For the best set, use full-fat block cream cheese, whip the cream and allow the full overnight chilling time.
  • Keep refrigerated until ready to serve.
  • For neat slices, warm a knife in hot water and wipe dry between cuts.
  • Store covered in the fridge for up to 3 days.