Crush the biscuits into crumbs and add the melted butter
200 g box of Bakers Nuttikrust biscuits, 100 g melted butter
Mix together and press into base of 23 cm pie or quiche dish
Add toasted pecan nuts around the perimeter of the base. Place in fridge until ready to fill with chocolate
70-100 g pecan halves - enough to cover perimeter of base of 23cm quiche dish
Melt all the chocolate in a double boiler
4 x 90 g Bourneville dark chocolate, 2 x 100 g orange Lindt chocolate
Add the cream
250 ml cream
Add the Cointreau orange Liqueur
20 ml Cointreau orange Liqueur
Add the butter
50 g butter
Mix all these ingredients together until smooth and velvety. Crack some salt into the mix which enhances the chocolate flavour
Poor mixture into the nutty crust base place in the fridge and leave to set overnight. The nuts will float to the top, try not to shake of move the dish too much. Cover with cling film
When ready to serve , add your choice of seasonal berries like gooseberries, blueberries, strawberries, pomegranates and kiwi fruit. Serve with whipped cream and mint sprigs
