Ingredients
• 395g can sweetened condensed milk
• 2 tablespoons brown sugar
• 250g cream cheese, chopped
• 1/3 cup drinking chocolate powder
• 3/4 cup boiling water
• 1/2 cup chocolate liqueur
• 24 sponge finger biscuits (see note)
Method
1. Combine condensed milk and brown sugar in a large heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 3 minutes, whisking every minute until mixture starts to thicken. Microwave on high (100%) for a further 2 to 3 minutes, whisking every 30 seconds until a thick caramel forms. Refrigerate for 30 minutes or until chilled.
2. Using an electric mixer, beat cream cheese on high speed until creamy. Add caramel and stir to combine. Freeze caramel mixture for 1 hour or until thick and semi-frozen.
3. Combine 2 tablespoons chocolate powder and boiling water in a jug. Stir until chocolate dissolves. Pour into a shallow dish. Add liqueur and stir to combine. Dip 8 biscuits, 1 at a time, in chocolate mixture, turning to coat. Place biscuits, side by side, on a platter to form a rectangular base. Stand for 3 to 5 minutes or until biscuits have absorbed liquid.
4. Spread one-third of the semi-frozen caramel mixture evenly over biscuits to cover. Repeat layers twice with remaining biscuits, chocolate mixture and caramel mixture. Cover and freeze for 4 hours.
5. Transfer to the fridge 1 hour before serving. Dust top with remaining 2 tablespoons chocolate powder. Serve.
