Romany Chocolate Cream Pie

READY IN: 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 250
    ml milk
  • 200
    g milk chocolate candy bars
  • 200
    g romany cream chocolate biscuits (or substitute)
  • 75
  • 250
    ml cream
  • 14
    cup chocolate shavings (crumbly chocolate for decoration)
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DIRECTIONS

  • Combine marshmallows and milk in a saucepan, over medium heat.
  • Stir until marshmallows have melted.
  • Add chocolate bar and stir until melted, and mixture is smooth.
  • Take off heat, and allow to cool.
  • Crush the biscuits finely.
  • Melt the butter.(I use the microwave).
  • Stir the melted butter into the biscuit crumbs.
  • Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.).
  • (This makes for a better presentation when you serve it).
  • Chill the crust for 20 minutes in the fridge.
  • Whip the cream until peaks form, and fold into cooled chocolate mixture.
  • Pour into the prepared crust.
  • Chill overnight in fridge.
  • Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.
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