What could be better than an icy cold dessert on a hot summer’s day? This ice-cream treat uses Bakers Chocolate Gossips and Bakers Romany Cream Balls to create a chilly orangey chocoholics delight!
1 x 100g packet of Bakers Chocolate Gossips
65 ml Cointreau liqueur (optional)
1 litre chocolate ice cream
60 ml finely grated orange rind
200 g melted milk chocolate
a few Bakers Romany Creams Balls
orange zest and segments
Line a small loaf pan with cling film. Slice each Bakers Chocolate Gossip in half horizontally. Place a layer of halves in the bottom of the pan. Sprinkle with half the liqueur (if using) and half of the orange rind.
Slice the ice cream into thick slices and place on top of the biscuits. Sprinkle with the rest of the orange rind. Top with another layer of biscuits and sprinkle with the balance of the liqueur. Wrap and freeze until required.
When ready to serve, turn out onto a serving platter and drizzle the top and sides with the melted chocolate. Using some melted chocolate, arrange an attractive little mound of Bakers Romany Creams Balls on top.
Garnish with orange zest and segments, and serve immediately, sliced.
PS: If you do not want to use alcohol, don’t substitute the liqueur with fruit juice. Juice freezes solidly and it would make the pie difficult to cut whereas liqueur does not freeze, ensuring you can cut it easily.