175 g (6 oz) digestive biscuits
large knob butter, melted
100 g (4 oz) plain chocolate, melted
1 l/2 pt coffee ice cream
1 1/2 pt chocolate ice cream
30 ml (2 tbsp) Tia Maria
30 ml (2 tbsp) brandy
whipped cream
grated chocolate
large knob butter, melted
100 g (4 oz) plain chocolate, melted
1 l/2 pt coffee ice cream
1 1/2 pt chocolate ice cream
30 ml (2 tbsp) Tia Maria
30 ml (2 tbsp) brandy
whipped cream
grated chocolate
method
1. Crush the biscuits or wafers in a food processor or in a polythene bag with a rolling pin.
2. Stir in the butter and chocolate and mix well together.
3. Press the crumbs firmly and evenly over the bottom and sides of a greased 23 cm (9 in) flan dish. Chill.
4. Allow the ice creams to soften slightly.
5. Put in a bowl and add the liqueur and brandy. Blend well together.
6. Spoon the ice cream into the chocolate case and put in the freezer until solid.
7. To serve remove pie from freezer about 15 minutes before serving.
8. Decorate with whipping cream and grated chocolate.
2. Stir in the butter and chocolate and mix well together.
3. Press the crumbs firmly and evenly over the bottom and sides of a greased 23 cm (9 in) flan dish. Chill.
4. Allow the ice creams to soften slightly.
5. Put in a bowl and add the liqueur and brandy. Blend well together.
6. Spoon the ice cream into the chocolate case and put in the freezer until solid.
7. To serve remove pie from freezer about 15 minutes before serving.
8. Decorate with whipping cream and grated chocolate.
serving amount
serves 8
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