You will need:
600ml Double Cream1x Terry’s Chocolate Orange
48x Jaffa Cakes – in this case 2 packets
2x Packets of Angel Delight Chocolate flavour
600ml of milk
Cointreau – Optional
1 x Tin of Carnation Caramel (397g)
Say goodbye to the childhood memories of custard and jelly
and welcome to the modern glamorous boozy chocolate goo. These ingredients amounts
are just a guide the exact quantities you will need of each will vary depending
on the size of your serving bowl.
Method
1)
Make the Angel Delight as per packet
instructions and place to one side to start to set.
2)
Whip up the double cream and place to one side.
From this point on it is mostly an assembly job!
3)
Line the bottom of your dish with Jaffa Cakes, chocolate
side down and pour over enough Cointreau to soak the sponge side but not leave
it swimming. If you want to make without the booze just replace with orange
juice.
4)
Now pour the tin of caramel over the top and
smooth until it’s roughly flat.
5)
Add another layer of Jaffa Cakes and Cointreau.
6)
Spoon your premade Angel Delight.
7)
Add a final layer of Jaffa Cakes.
8)
Top with the whipped cream and a chocolate orange,
either in slices or crushed into chunks.
