Directions
- 1Place the digestive biscuits in a freezer bag, crush with a rolling pin until you have a rough crumb
- 2Add 25g of melted butter to the crumb and mix well until all of the crumbs are coated.
- 3Divide the biscuit between 6 ramekins and press down with the back of a teaspoon.
- 4Set aside 6 chocolate orange segments for the topping and put the rest in a microwaveable bowl with the dark chocolate broken into pieces
- 5Microwave the chocolate at 30 second intervals stirring each time before microwaving again.
- 6When most of the chocolate has melted remove from the microwave and stir until completely smooth, this will stop it overheating and getting gritty.
- 7Leave to cool
- 8Place 300ml double cream in a mixing bowl and using a hand blender, mix for 30 seconds or so until it begins to thicken.
- 9Add 100ml of Baileys, the orange zest and the melted chocolate and whisk until smooth and one single colour.
- 10Divide the mixture between the ramekins and place in the fridge for 4 hours or overnight.
- 11Remove from the fridge 15 minutes before needed
- 12Place a chocolate orange segment on top of each one before serving.
Ingredients
- 157 g chocolate orange
- 100 g dark chocolate
- 100 ml Baileys
- 0.5 tsp orange zest
- 300 ml double cream
- 8 digestive biscuits
- 25 g melted butter
Equipment
freezer bagrolling pinramekinsteaspoonmicrowaveable bowlhand blender
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