How to make it

  • Prepare a 9 inch circular baking tin: Line the bottom with a circle of greaseproof paper and rub a little oil around the sides (groundnut or similar is good for this).
  • Break up the biscuits until there are no large chunks (use a pestle and mortar if you want), and spread them evenly in the bottom of the tin.
  • Break the chocolate into small chunks and melt it in the microwave with the syrup. This should only take a minute or two: Stirring will help the chocolate to melt. Be careful not to microwave it for too long as the chocolate may separate.
  • While the chocolate is cooling, put the cream into a bowl and beat until it is slightly thickened.
  • Stir in the amaretto and the orange oil (I used a concentrate so only a few drops were required).
  • Fold in the melted chocolate, and mix until it is consistent and thick.
  • Pour the mixture over the biscuit crumbs and spread it to the edges with a spatula.
  • Put it into the fridge to chill. It is best done over night, but 2-3 hours will suffice if you prefer.
  • Remove from the baking tin and dust with cocoa power to serve.
The ingredients ready to go.   Close
The biscuit crumbs - should be about 5mm thick.   Close
Stirring in the chocolate.   Close
Ready to chill.   Close
The finished article.   Close

Reviews & Comments 3

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    " It was excellent "
    pinkpasta ate it and said...
    Awesome recipe! Five forks for sure!
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    " It was excellent "
    californiacook ate it and said...
    Sounds divine!!!
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    " It was excellent "
    victoriaregina ate it and said...
    Good for you !


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