Simmer until the blueberry sauce is thick enough to coat
the back of a metal spoon, about 5 minutes.
Cook and stir over medium - low heat until thickened and a thermometer reads 160 ° or is thick enough to coat
the back of a metal spoon.
Pour the chocolate coated crumbs into the spring - form tin and press down firmly with
the back of a metal spoon.
Cook until the liquid has reduced to a molasses - like consistency and it coats
the back of a metal spoon, about 10 - 15 minutes.
Use
the back of a metal spoon to gently press the mixture evenly into the prepared pan and smooth the surface.
Heat and stir on medium for 5 to 10 minutes until thickened and mixture coats
the back of a metal spoon.
Place into a small saucepan and heat gently until sauce coats
the back of a metal spoon and is sticky;)
Use
the back of a metal spoon to make a shallow dip in the centre for the filling.