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200g Arnott’s Choc Ripple biscuits
80g butter, melted
200g dark chocolate, chopped
2 Tbsp cocoa powder
60ml hazelnut-flavoured liqueur, such as Frangelico
150ml thickened cream, at room temperature
300g cream cheese, at room temperature
150g caster sugar
200g extra dark chocolate, for decorating
Extra cocoa powder, for dusting
Whipped cream, to serve
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1st Keep
 Sarah_Gough
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