Ingredients

• 200g/7oz digestive biscuits
• 100g/3½oz butter or dairy free spread
• 100g cocoa powder
• 300g/10½oz full-fat cream cheese
• 1tsp mint essence
• 8 chocolate truffles or mini eggs
• 200ml/7floz double cream

Method

1. Crush biscuits, melt butter and mix together well place into a suitable tin and pop in fridge for 20 minutes
2. Whisk cream until firm, be careful not to over whisk.
3. In a separate bowl add cream cheese, sieved cocoa and mint essence and mix well.
4. Top on top of crushed biscuits
5. Decorate with either chocolate truffles, after eight mints or mini chocolate eggs.
6. Keep refrigerated until ready to serve