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Ingredients
- 1/4 (10.6-ounce) package English-style rich tea biscuit cookies, such as Burton’s or McVitie‘s
- 1 (11.5-ounce) package milk chocolate morsels
- 2/3 cup heavy whipping cream
- 1 tablespoon butter
- 1 recipe Milk Chocolate Ganache (recipe follows)
- 2/3 cup milk chocolate morsels
- 1/3 cup heavy whipping cream
Details
Servings 12
Adapted from teatimemagazine.com
Preparation
Step 1
1. Line a (6-x-3½-inch) mini loaf pan with plastic wrap. Set aside.
2. Break cookies into somewhat equal pieces, approximately 1 to 2 inches in size. Set aside.
3. Place chocolate morsels in a heatproof bowl. Set aside.
4. In a medium saucepan, combine cream and butter; heat to a very hot temperature, but do not let mixture boil. Pour over milk chocolate morsels. Let sit for 1 minute. Stir until morsels have melted and mixture is smooth and creamy.
5. Pour enough melted chocolate into prepared loaf pan to cover bottom of pan. Lay broken cookies in a single layer over ganache, covering surface of ganache. Continue layering chocolate and cookies in this manner until pan is full.
6. Refrigerate in pan until chocolate is hard, approximately 4 hours.
7. Remove cake from pan, and place on a wire rack set over a rimmed baking sheet, top side down. Remove plastic wrap. Pour Milk Chocolate Ganache over cake, letting it drip down sides. Using an offset spatula, smooth ganache over all sides of cake.
8. Refrigerate, uncovered, for at least 8 hours or overnight before serving.
9. Using a sharp knife, cut into ¼-inch slices by pressing down rather than sawing.
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