Ingredients (nutrition)
- 24 boudoir biscuits
- 3 1/2 tablespoons orange liqueur
- 9 oz melted dark chocolate
- 5 fl oz double cream
- 4 eggs
- 4 1/2 oz caster sugar
Preparation (instructions)
- Line a piece of baking parchment at the bottom of a round cake tin or mould. Set aside.
- Place biscuits and orange liqueur to line sides of the tin.
- In a bowl, combine together chocolate and double cream.
- Beat in egg yolks and mix well with the chocolate mixture.
- In a separate bowl, whisk egg whites until form stiff peaks, then add caster sugar and continue to whisk until stiff.
- Fold egg whites mixture into chocolate mixture.
- Pour chocolate mixture into the middle of the tin or mould.
- Trim biscuits to ensure they are even with the chocolate mixture.
- Refrigerate for about 6-8 hours prior serving.
Servings: 8
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