10 oz chocolate digestive biscuits
3 oz butter
Filling: 250g marshmallows
4 tbsp milk
340g dark chocolate
426ml double cream
1 oz white chocalate to decorate
Method:
Base: crush biscuit to fine crumbs. Melt butter & stir in crumbs. Carefully line base and side of tin with mix. Chill while making filling.
Filling: place marshmallows & milk in heave saucepan and heat gently until the marshmallows have melted. Remove from heat and leave to cool completely.
Melt the chocolate in a bowl set over pan of gently boiling water. Leave to cool. Whip the cream until soft peaks form. Fold the cooled chocolate into the marshmallows mixture and add the whipped cream. Mixed well and pour into prepared tin. Smooth surface with knife or back of metal spoon.
Decorate: melt white chocalate. Drop small amount on top of chocalate mixture and drag a cocktail stick across the surface to make swirls. Chill for 2/3 hours or until set.
