400 gr dark chocolate
900 ml whipped cream (unsweetened)
150 gr crushed biscuits (digestives or Spritz-type)
2 tsp almond essence
cocoa powder to garnish
Melt the chocolate in a hotwater bath (Bain Marie).
Fold in 1/3 of the cream and take of the heat.
Add the biscuits and almond essence to the cream and pour in the chocolate mixture. Fold it in well.
Pour into a spring form cake tin or line with tinfoil to prevent sticking.
Put it in the fridge for a couple of hours at least, 24 hrs is even better.
Cut into wedges and serve sprinkled with cocoa powder.
La Chatte Gitane (or The Gypsy Cat) was the name we chose for our cottage in France. We chose it while on the road, moving home, from Ireland to France with 2 dogs and 7 cats in the car.
This blog began its insignificant life as a recipe book for friends and family who would ask me repeatedly for a recipe of this, that and the other.
Since then it has taken many different directions, like gypsies tend to do. Sometimes making a U-turn and revisiting familiar roads and taking a break when necessary.
You'll find recipes here, but also musings about the places we've called home, the gardens that we've established, not always successfully, the homes we've improved and the environments we've lived in. Currently, that is back in Ireland.