Preparation Steps

• Crush the biscuits until they look like lumpy sand. Whip your cream.
• Mix with the melted butter and press into your 7" tin.
• Gently melt the 2 Terry's Chocolate Oranges in a glass bowl over a pan of boiling water. Stir until smooth and allow to cool for 5 minutes.
• Combine the whipped double cream, cream cheese, icing sugar, lemon juice and orange essence (if using). Fold in until fully combined. Add the cooled melted Chocolate Oranges and stir thoroughly.
• Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife.
• Put into the freezer for 2 hours, fridge for four hours, or leave overnight if not in a rush.
• Bring out of the fridge and remove from the tin.
• Melt white chocolate in a glass bowl over a pan of boiling water, color with a tiny amount of gel coloring and allow to cool slightly before drizzling over the cake.
• Pipe remaining whipped cream and decorate with Chocolate Orange segments.
• Share and enjoy!