Combine the romany creams and melted butter in a mixing bowl
Press the crumble mixture into a tart mould/quiche tin
Add the chocolate, butter, cream, brandy and salt in a heat proof bowl and fuse over a hot water bath (ban marie)
Allow the mixture to cool slightly before adding the cold milk and stirring gently.
Pour the mixture into the lined mould and refrigerate
Once set, cut into portions and dust with cocoa powder to cover surface
Serve with chocolate squares, spun sugar, pistachio nuts and pureed berries with a little bit of sugar |
