It's Christmas all over again ;-) We're off to a party later today and it's just not right to arrive empty handed so I decided to make this as (a) it's delicious and (b) I had some double cream that needed to be used up. It's Delia's famous recipe. The only tweak I have made is to triple the amount of amoretti biscuits as I like way more in the base.
For 10 people you need:
450g plain chocolate
75g liquid glucose
75ml rum
500ml double cream
150g amoretti biscuits
Line a springform tin with clingfilm. Smash the biscuits to smithereens and scatter them over the base of the tin. Melt the choc, rum and glucose in a double boiler till smooth and glossy. Meanwhile whip the cream to the floppy stage. Fold the cooled chocolate mixture into the cream and then pour into the tin. Leave to chill and serve, in thin slices, with more cream. Reap in the praise smugly knowing it was a piece of p*ss to make, mwahahaha!
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