1 lb. (450 g) good plain chocolate
4 tablespoons of Golden Syrup
5 tablespoon of Amaretto or Orange Juice
3 ozs. crushed amaretti biscuits or chocolate digestives
1 pt. (600 ml) Double Cream
2 tablespoons of Cocoa Powder - sift over the top before serving.
Line your loaf tin with Klingfilm.
Crush your biscuit base and spread in bottom of tin. You can add a little melted butter, if you want, to make the crumbs slightly more solid.
Melt chocolate, golden syrup and orange juice in a basin over a pan of gently simmering water.
Try not to let the base of the bowl touch the hot water.
Stir until well melted and glossy.
Remove from heat and allow to cool slightly.
Whip the cream until it just holds its shape - about same consistency as the melted choc.
Mix in with the choc - mix well to combine.
Pour over the biscuit base.
Either leave to set in the fridge for a few hours, or freeze at this stage.
Despite the fact that it has no eggs or alcohol (!) it tastes absolutely delicious.
However, if you want to add some prunes, as decoration on top, soaked in something lovely - maybe with some added red berries for a seasonal look .......... this would be good too!
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