Romany Creams Uk Food

ROMANY CHOCOLATE CREAM PIE

Steps:

• Combine marshmallows and milk in a saucepan, over medium heat.
• Stir until marshmallows have melted.
• Add chocolate bar and stir until melted, and mixture is smooth.
• Take off heat, and allow to cool.
• Crush the biscuits finely.
• Melt the butter.(I use the microwave).
• Stir the melted butter into the biscuit crumbs.
• Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.).
• (This makes for a better presentation when you serve it).
• Chill the crust for 20 minutes in the fridge.
• Whip the cream until peaks form, and fold into cooled chocolate mixture.
• Pour into the prepared crust.
• Chill overnight in fridge.
• Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.

ROMANY CREAMS

Steps:

• Preheat oven to 350 degrees F.
• Cream together butter and sugar; add flour, coconut, and baking powder.
• Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
• Roll mixture into small 1-inch balls.
• Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
• Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
• Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
• Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
• Gradually stir in remaining milk to filling until desired spreading consistency is reached.
• When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).