• 125 g (4 oz) white chocolate, broken into small pieces, plus extra to decorate
  • 4 plain chocolate digestive biscuits, crushed
  • 150 g (5 oz) soft cream cheese
  • 125 ml (4 fl oz) double cream
  • 1–2 teaspoons wasabi paste

Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, then leave to cool slightly. Divide the crushed biscuits between 4 glasses.

Whip the cream cheese and cream with a hand-held electric whisk for about 2 minutes until the whisk leaves a trail, then stir in the melted chocolate and wasabi paste, to taste.

Spoon the mixture into the glasses and decorate with grated chocolate. Serve immediately or chill until ready to serve.

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