| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Worrall tho, Worrall1 |
8 |
servings |
INGREDIENTS
| 1/2 |
lb |
Plain chocolate |
| 1/2 |
lb |
White chocolate |
| 1 |
pt |
Double cream |
| 1 |
|
Wine glass rum |
| 1 |
pk |
Langues de chat biscuits |
INSTRUCTIONS
Line a loaf tin with lightly oiled greaseproof paper. Briefly dip the
biscuits in the rum and line the bottom and sides of the tin facing
the rounded pale side inwards. Keep some in reserve for the top.
In two separate double saucepans, melt the chocolate. Take off the
heat and stir in 6tbsp rum and the cream into each. Pour the mixture
into the waiting tin in 2 separate layers, white first, then dark
chocolate.
Finish by covering with the remaining rum soaked biscuits. Allow to
set for 24 hours in the fridge. Serve with thin coffee cream or
whipped cream.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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