3 cups cream cheese
1⁄2 cup whipping cream
4 tablespoons cocoa powder, unsweetened
3/4 cup powder sugar
1⁄2 extra virgin olive oil + 2 tablespoons for the cream
1/6 cup butter
1 teaspoon vanilla extract
1⁄4 teaspoon salt
1⁄2 cup apricot jam, homemade or store bought
2 cups digestive biscuits
Line a container of your choice with either parchment paper or cling film. We experimented with a loaf tin and a spring form tin.
Crush the digestive biscuits with a rolling pin/tall glass/ fork/pestle.
Melt the butter over low heat and mix with the extra virgin olive oil . Pour over the biscuits and toss to coat evenly.
Line the bottom of the tin with the biscuit mixture.
Spoon a layer of jam on top of the biscuits.
Using a blender whisk the whipping cream for 5 minutes until it holds firm picks. Add the cream cheese and whisk for another minute. Fold in the cocoa powder, powdered sugar, vanilla and the two tablespoons of extra virgin olive oil .
Pour the cream cheese mixture on top of the jam, level it out with the back of a spoon or with a spatula.
Transfer to the freezer and freeze for 2 hours, or until set. Remove from the tin and leave at room temperature to soften for about 10 minutes before serving.