[ROSE]

225 g plain chocolate biscuits, finely crushed
175 g butter, soft
225 g icing sugar
120 g chocolate, melted
150 ml thick cream
Decoration:
200 ml thick cream
60 g plain chocolate curls
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Add 60 g butter to the crushed biscuits and blend well.
Press the mixture into the base and partway up the sides of a 20cm (8in) loose-bottomed cake tin, then chill well.
Combine icing sugar and remaining butter (115 g ).
Beat until creamy.
Add melted chocolate and beat until the mixture is thick.
Add thick cream to the chocolate mixture and mix well.
Spread the filling over the biscuit base and chill for about 1 hour.
Decorate with cream and chocolate curls.
Serve chilled.

 

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