Very Decadent Chocolate Tart

• 250 g plain chocolate cookies
• 150 g butter, melted
• 3 teaspoons gelatin
• 1 tablespoon water
• 500 g cream cheese, softened
• 12 cup sour cream
• 14 cup caster sugar (superfine sugar)
• 200 g white chocolate chips, melted
• 12 cup desiccated coconut
• 14 cup coconut liqueur
• 300 g ferrero rocher white chocolate truffles
• 300 g ferrero raffaello chocolate truffles
• 50 g dark chocolate, melted

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.

chocolate cookies, butter, gelatin, water, cream cheese, sour cream, caster sugar, white chocolate chips, coconut, coconut liqueur, ferrero rocher white chocolate truffles, ferrero raffaello chocolate truffles, dark chocolate

Taken from www.food.com/recipe/very-decadent-chocolate-tart-66725 (may not work)