Romany Chocolate Cream Pie - cooking recipe

Ingredients

150 g marshmallows
250 ml milk
200 g milk chocolate candy bars
200 g romany cream chocolate biscuits (or substitute)
75 g butter
250 ml cream
1/4 cup chocolate shavings (crumbly chocolate for decoration)

Preparation

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.