- 50g Horlicks Chocolate
- 125g digestive biscuits
- 1 large pack chocolate malt balls
- 25g melted butter
- 400ml double cream
- 1 vanilla pod or 1 tsp vanilla essence
- 2 ripe bananas, sliced
- 1 tin condensed caramel
- 20g chocolate shavings
Add the digestive biscuits to a food processor and blitz.
Add 25g Horlicks Chocolate, malt balls and butter, and pulse again to form a coarse crumb.
In a bowl, whip 25g Horlicks Chocolate, double cream, and vanilla to form soft peaks, taking care not to over-whisk.
In a large sharing glass, layer up the biscuits, sliced bananas, caramel and cream, then repeat.
Finish by topping with chocolate shavings and serve.