Tropical Chocolate Gnache

Ingredients

This is such a quick and easy to do cake/pudding that will really impress anyone you serve it to.

200g Nice Biscuits (as in the name NICE the coconut flavour ones – all biscuits are nice!)

50g butter

150g chocolate

100ml Millac Single Gold Cream

Dole Pineapple pieces and desiccated coconut to top

Method

  1. Crush biscuits into a fine crumb
  2. Melt butter and mix into biscuit crumbs
  3. Press down firmly into a tart tin and put in the freezer while you  prepare the topping
  4. Break chocolate into small pieces and put in a glass bowl
  5. Heat cream on a low heat then pour over the chocolate and stir together until smooth (the hot cream will melt the chocolate and form a smooth paste)
  6. Take the base from the freezer and pour the chocolate gnache making sure it covers all the biscuit base
  7. Top with Dole Pineapple pieces and sprinkle with desiccated coconut
  8. Leave to set overnight in a fridge or for 1 hour in a freezer

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