totes delicious recipe (bit on the pricey side and i use dark chocolate so that its not as rich)
CHOCOLATE MINT MARSHMALLOW PIE
INGREDIENTS: 150g marshmallows 1 cup (250g) milk 1 slab (200g) chocolate 1 x 200g Mint Romany Creams biscuits 75g butter 1 cup (250ml) cream 1 x Peppermint Crisp
METHOD: •Combine marshmallows and milk in a saucepan. Stir until marshmallows have melted. (Do not put your finger in this mixture!! It’s hotter than lava – please, learn from mistake!) •Add chocolate (broken into pieces) and stir until melted and mixture is smooth. •Allow this mixture to cool down. •Crush the biscuits with a meat mallet (this is a good way of de-stressing, picture the face of someone who p$%d you off and just pound away!) •Melt the butter and stir into the crushed biscuits. •Press the butter/biscuit concoction into a greased pie dish. Chill. •Whip the cream and fold into cooled marshmallow mixture. •Pour into the prepared crust. •Decorate with grated Peppermint Crisp.
(i would put a dollop of whipped cream on top as well and then decorate with peppermint chocciel)
Warning: This is incredibly rich, so don’t be a piglet and cut huge chunks, goes well with espresso or strong coffee.