Indulge your guests with this heady, chocolaty treat from Suzanne O'Connor at Tigerlily for Taste of Edinburgh
1. Place two pots of water on the hob and place ceramic bowls over them, making sure they fit snugly, as you do not want unnecessary moisture getting into your chocolate sauces.
2. For the Grand Marnier dip, place the dark chocolate, cream, maple syrup and Grand Marnier in a bowl. Place the white chocolate, white curaçao, cream and maple syrup in the second bowl. Bring the water under the bowls to a gentle simmer, stirring the mixture in each bowl continuously.
3. Now for the tricky part. Pour the two sauces, while warm, together into a large glass bowl and swirl. Place the bowl on a plate and arrange the fruit, profiteroles and biscuits around the base.
4. You can vary the choice of fruits depending on the season. This is a great treat for children, in which case omit the Grand Marnier and white curaçao and replace the dry biscuits with 250g miniature marshmallows.
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Recipe © courtesy of Suzanne O'Connor at Tigerlily
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