250g plain sweet biscuits, finely crushed
125g butter, melted
1 TBLS cocoa
**Combine finely crushed biscuits, sifted cocoa and melted butter and mix until well combined. Press onta a base of aluminium foil lined tin, Refrigerate.
FILLING:
220g white marshmellows. 1TBLS rum
1/3cup milk. 1cup extra cream, whipped
3tsp gelatine. 30g dark chocolate, extra
2cups cream, whipped. 1TBLS boiling water
125g dark chocolate, chopped
**Put marshmellows, milk and chopped chocolate in top of double saucepan over simmering water. Stir until marshmellows and chocolate are melted. Add rum and cool. Sprinkle gelatine on water, dissolve over hot water, add to marshmellow mixture.
Fold in whipped cream. Pour filling over prepared base, refridgerate until sert. Spread extra cream over filling and sprinkle with extra chocolate
