Crush biscuits into crumbs then mix in butter and sugar with your fingertips.
Press into base of 8” loose bottom cake tin, bake in a preheated oven for 8-10 minutes. Beat butter till smooth and add hung yoghurt and sugar. Beat well. Sponge gelatine into a ¼ cup of water and 2 tsp of lemon juice and let it sit for about 10 minutes.
Dissolve this in the microwave. Add 5 tbsp of the yoghurt mix to the gelatine then slowly add the gelatine to the remaining yoghurt mix – mix well. Divide mixture into 2 parts. Cut the chocolate into small pieces. Add a cup of water and keep it in a heavy pan over very low heat.
Stir until melted properly and then add half of the melted chocolate to half the mixture.
Pour the chocolate curd mixture on the cracker base in the tin. Chill in the freezer for half an hour, pour the remaining mixture on top of the chocolate and chill in the fridge.
When chilled properly pour the remaining chocolate and chill until it’s time to serve.
Reprinted with permission of Chef Citrum Khumalo.