Ingredients
- Base
- 1 cup sweet biscuit crumbs
- 1/3 cup butter
- melted
- Filling
- 1 tablespoon gelatine
- 1/2 cup cold water
- 500g block PHILADELPHIA Cream Cheese
- softened
- 3/4 cup caster sugar
- 1/2 cup ground hazelnuts
- 200g dark cooking chocolate
- melted
- 2 tablespoons Frangelico ( hazelnut-flavored liqueur)
- 150ml can evaporated milk
- chilled and whipped until thick
- Topping
- 1/2 cup chopped hazelnuts
- white or dark chocolate to peel
Instructions
- Combine biscuit crumbs and butter, press into the base of a 22cm spring form pan; chill.
- Sprinkle gelatine over cold water, heat in a saucepan or microwave (HIGH for 30 seconds) until dissolved.
- Beat Philly* until smooth, gradually blend in sugar, hazelnuts, chocolate, liqueur and whipped evaporated milk.
- Pour into prepared crumb crust, and chill until firm.
- Decorate sides with hazelnuts and top with shavings of chocolate.
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