200g chocolate chip cookies
75g butter, melted
150g dark chocolate, broken into squares
1/8 cup Baileys Irish Cream
1/8 cup Cream
150g white chocolate, broken into squares
1/4 cup cream
500g creme fraiche
3 Tbs brown sugar (or muscavado sugar)
Process cookies until fine. Add butter & mix. Press onto base of lined shallow 22cm tin, refrigerate.
Put dark chocolate, first measure of cream & liqueur in heat proof bowl & melt gently over hot water (not boiling).
Melt white chocolate with second measure of cream.
Beat together creme fraiche & sugar & divide in half. Stir dark chocolate into one protion & white chocolate into other.
Gently swirl the two mixtures together & pour onto base. Refrigerate 6 hours or overnight. Decorate with chocolate curls & fruit.