Pour into a chilled bowl set over a bowl of ice cubes and beat hard with a whisk. If it becomes grainy you have overheated it. Refrigerate for at least an hour, then whip the cream until thick and then place in large spoonfuls around the edge. Break the chocolate into small pieces and leave to melt in a bowl over a pan of simmering water. Decorate with crushed biscuits and orange zest. The cooking time can be anything from minutes depending on the ripeness of your fruit.
© 2020 amyduquettelcat.com - All rights reserved. All Models are over 21 y.o.