In a food processor, add and process the
Chocolate Biscuits (2 cups)
until they are the consistency of bread crumbs.
Transfer crumbs to a large bowl, and add in
Unsalted Butter (1/3 cup)
. Mix until well combined. Pour into a lined springform pan, and press evenly into the bottom with a cup. Refrigerate for 20 minutes.
In a large bowl, combine Hot
Water (1/3 cup)
Gelatin Powder (1 1/2 Tbsp)
. Mix until dissolved.
In the bowl of a stand mixer, combine
Cream Cheese (2 cups)
Powdered Confectioners Sugar (1/2 cup)
Milk (1/2 cup)
. Beat on low until smooth. Add gelatine mixture, and mix for about 20 seconds.
Evenly divide the cream cheese mixture into two bowls. Mix the
White Chocolate (1 cup)
into one of the bowls and stir until well combined. Mix the
Dark Chocolate (2/3 cup)
into the other bowl.
In the bowl of a stand mixer fitted with the whisk attachment, beat
Heavy Cream (1 1/2 cups)
until soft peaks are formed. Evenly divide into the two bowls of chocolate mixtures, and fold in gently.
Pour chocolate mixture into the springform pan, and spread evenly. Use a paper towel to wipe the inside of the pan off. Freeze for 10-15 minutes.
Remove from freezer, and spread white chocolate mixture evenly over the top.
Chocolate (to taste)
Unsweetened Cocoa Powder (to taste)
over the top. Freeze for 4 hours. Remove from pan, cut, and enjoy!