1 stick (8 Tbsp)4 oz (100 g) butter
8 oz (225 g) digestive biscuits, crushed
2/3 cup (150 g) 5 oz sugar
4 oz (100 g) plain chocolate
grated rind and juice of 1 orange
1 egg
3 tbls (25 g) 1 oz cornflour
2/3 cup (150 ml) 1/4 pt fresh single cream
2/3 cup (150 ml) 1/4 pt milk
orange-flavoured liqueur (optional)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 orange, sliced to decorate
8 oz (225 g) digestive biscuits, crushed
2/3 cup (150 g) 5 oz sugar
4 oz (100 g) plain chocolate
grated rind and juice of 1 orange
1 egg
3 tbls (25 g) 1 oz cornflour
2/3 cup (150 ml) 1/4 pt fresh single cream
2/3 cup (150 ml) 1/4 pt milk
orange-flavoured liqueur (optional)
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 orange, sliced to decorate
method
1. Melt the butter in a pan then add the crushed biscuits and 50 g (2 oz) sugar.
2. Place the chocolate in a basin, standing over a pan of hot water. Heat gently until melted, stirring occasionally.
3. Make up the orange juice to 75 ml (1 1/2 fl oz). Stir the rind and juice into the chocolate with 50 g (2 oz) of the sugar.
4. Beat the egg, then fold into the chocolate mixture. Remove from the heat.
5. Place the cornflour, fresh single cream, milk and remaining sugar in a saucepan. Whisk over a gentle heat until the sauce boils and thickens. Simmer gently for 2 minutes.
6. Add the sauce to the chocolate mixture and then whisk with a rotary or electric whisk, until the mixture is completely smooth and blended. Add the orange liqueur to taste, if used.
7. Layer the biscuit mixture and chocolate mixture in six glasses, finishing with a chocolate layer. Whip the fresh double cream until stiff. Decorate the desserts with piped fresh cream and the orange slices.
2. Place the chocolate in a basin, standing over a pan of hot water. Heat gently until melted, stirring occasionally.
3. Make up the orange juice to 75 ml (1 1/2 fl oz). Stir the rind and juice into the chocolate with 50 g (2 oz) of the sugar.
4. Beat the egg, then fold into the chocolate mixture. Remove from the heat.
5. Place the cornflour, fresh single cream, milk and remaining sugar in a saucepan. Whisk over a gentle heat until the sauce boils and thickens. Simmer gently for 2 minutes.
6. Add the sauce to the chocolate mixture and then whisk with a rotary or electric whisk, until the mixture is completely smooth and blended. Add the orange liqueur to taste, if used.
7. Layer the biscuit mixture and chocolate mixture in six glasses, finishing with a chocolate layer. Whip the fresh double cream until stiff. Decorate the desserts with piped fresh cream and the orange slices.
serving amount
serves 6
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