250 g packet dark chocolate biscuits (chocolate ripple)
100 g butter melted
½ cup thickened cream
2 tbsp Grand Marnier
200 g dark chocolate chips, finely chopped
Marshmallow kisses topping
1 tbsp powdered gelatine
1 cup caster sugar
1 tsp vanilla extract
- Lightly spray 6 x 10cm loose-bottom flan pans. Combine biscuit crumbs and melted butter in a bowl. Press into base and sides of pans. Chill until firm.
- In a saucepan, heat the cream until almost boiling, then remove from heat and add the Grand Marnier and chocolate pieces. Allow to stand for 5 min, then stir until combined. Divide mixture between bases. Chill until set, about 1 hr.
- To make the marshmallow topping, sprinkle gelatine over 1/3 cup water and set aside. Bring sugar and 1 cup water to the boil in a small saucepan, then simmer for 5 minutes, stirring to dissolve the sugar. Add the gelatine mixture, then return to the boil for 1 minute. Remove from heat and stand for 20 minutes. Stir in the vanilla, then beat with electric beaters until very thick.
- While marshmallow mixture is still warm, spoon into a piping bag fitted with a 1cm nozzle. Quickly pipe kisses onto the tops of the tarts, adding in chocolate kisses here and there if desired. Chill until required.