200 g/7 oz chocolate digestive biscuit
(graham cracker) crumbs
75 g/3 oz butter, melted
175 g/6 oz plain (semi-sweet) chocolate
20 pink and white marshmallows
30 ml/2 tbsp water
1 egg, separated
300 ml double (heavy) cream, whipped
8 rose leaves
Mix the biscuit crumbs with the butter
and press into the base and sides of an 18 cm/7 in flan tin (pie pan).
Melt 100 g/4 oz/1 cup of the chocolate with the marshmallows and water
in a saucepan over a gentle heat, stirring all the time. Cool
slightly, then stir in the egg yolk and leave to cool. Whisk the egg
white until stiff and fold into the chocolate mixture with
three-quarters of the cream. Turn into the flan case (pie shell) and
chill until set.
Melt the remaining chocolate in a bowl over a pan of hot water (or in
the microwave). Dip one side of each rose leaf in the chocolate and
place on a sheet of greaseproof (waxed) paper to set. Chill. When
ready to serve, spread the remaining cream over the chocolate pie.
Gently peel the leaves off the chocolate and use the chocolate leaves
to decorate the top.