-
1
Blend or process cookies until finely crushed.
-
2
Add butter and blend until combined.
-
3
Press mixture over base and sides of a deep 24cm loose-based flan tin.
-
4
Cover and refrigerate while making filling.
-
5
Sprinkle gelatine over water in a heatproof cup.
-
6
Stand cup in a pan of simmering water and stir until gelatine is dissolved.
-
7
Cool slightly.
-
8
Beat softened cream cheese, sour cream and sugar in a large bowl with an electric mixer until smooth.
-
9
Beat in cooled melted white chocolate and gelatine.
-
10
Stir in desiccated coconut and coconut liqueur.
-
11
Pour mixture over cookie base.
-
12
Arrange chocolates over the filling and then drizzle melted dark chocolate decoratively over the top.
-
13
Cover and refridgerate until set (about 6 hours or overnight).
-
14
Ferrero Rocher chocolates are a dark chocolate truffle with nuts in the middle.
-
15
Ferrero Raffaello are a white chocolate truffle.
-
16
Other types could be used in their place but make sure you use one light coloured (white chocolate) and one dark for the colour effect.
