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A DELICIOUS No-Bake Terry’s Chocolate Orange Tart – a No-Bake Crust, and a No-Bake filling… heaven!

Obviously, I am obsessed with Terry’s Chocolate Orange… I now have SEVEN recipes dedicated to the delicious Chocolate that is all worldly and holy – but this one is SO easy to make, and so delicious to eat it is silly.

Obviously, one of my best successes so far is my No-Bake Chocolate Orange Cheesecake – its the second most popular recipe on my blog by far, and you all LOVE it!

But this little beauty is for those of you who want something deliciously No-Bake, creamy, chocolatey orangey – but even easier than my cheesecake! It’s basically just the cheesecake, but without the cream cheese, but hey ho… it’s delicious. And definitely one for those who hate cream cheese!

A few weeks ago I posted my recipe for my No-Bake Honeycomb Crunchie Pie and you all loved how easy it is, and how delicious it is. Even my boyfriend, who is equally as cheesecake obsessed as I am, LOVED that Pie.

The method for this, is very similar to the crunchie pie – a delicious biscuit crust, and a smooth, chocolatey and creamy filling that takes minutes to make – perfection.

Seriously though – this dessert is SO incredibly easy to make – like its easier than my cheesecakes as there are fewer ingredients, and as there are sides of biscuit crust, it doesn’t have to hold itself!

This is definitely going to be on my dessert table this Christmas as all of my taste testers utterly loved and adored eating it – some people may think when I say this that I have made it up to sound good – but honestly, they LOVED it. (And all the other recipes they review!)

For the base you can use other biscuits – but I love a digestive. It’s the best base biscuit for any time of cheesecake or no-bake tart in my opinion and is the king of biscuits for basically anything else. 

You could use Oreos like in my No-Bake Honeycomb Crunchie Pie, or you could use Graham Crackers or anything! The ideas are endless – and any biscuit would match the delicious creamy filling!

I realise that this dessert does look quite plain in comparison to most other desserts on my website, but that’s not necessarily a bad thing. Honestly, just blitzing all the biscuits in, whipping the middle up and slapping on a load of Terry’s Segments, and you have a simple yet DELIGHTFUL dessert.

You can make any other flavours you want as well, but I stuck to Terry’s, because obviously… it’s the best. ENJOY!


No-Bake Terry's Chocolate Orange Tart!

A DELICIOUS No-Bake Terry's Chocolate Orange Tart with a No-Bake Crust and No-Bake Filling - heaven!
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Category: Dessert
Type: Tarts
Keyword: Chocolate, Terry's
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 10 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g Digestives
  • 100 g Unsalted Butter

Tart Filling

  • 300 ml Double Cream
  • 75 g Icing Sugar
  • 250 g Terry's Chocolate Orange


  • Terry's Chocolate Orange
  • Sprinkles


For the Biscuit Base

  • Using a Food Processor, or a large bowl with a rolling pin, blitz your biscuits up to a fine crumb. 
  • Melt your butter, and mix it in till combined. 
  • Press into the sides and base of a 23cm Pie/Flan Tin - I tend to squish the sides in first, and then do the base of it. 

For the Filling

  • Chop the Chocolate up and melt in a bowl over a pan of simmering water - or in the microwave in short bursts on a low heat. Leave to cool slightly. 
  • Whip the Cream and the Icing Sugar up to soft peaks, I tend to use an electric hand whisk for this bit as I am lazy, but you can easily do it by hand with a bit of arm power. 
  • You don't want to whip the cream up too much, as soft peaks are best for folding in chocolate. 
  • Fold through the slightly cooled Terry's Chocolate Orange, and then spread the mixture onto the biscuit base. 
  • I then add my Terry's Chocolate Oranges slices and sprinkles now so they set into the tart - but you can also do this after.
  • Leave the Tart to set in the fridge for 5-6 hours, or overnight. 


  • I nearly always use the Milk Terry’s Chocolate Orange as its my favourite, but there are so so so many types now you can use which ever you fancy!
  • If you want a stiffer set, then don’t whip the cream up, stir in the liquid double cream and it’ll be less moussey!
  • You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (I.e. use 450g Digestives, and 150g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
  • This dessert will last in the fridge for 2-3days, covered.


Find my other Dessert & No-Bake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Gemma on January 23, 2024 at 2:55 pm

    Hi, I love the recipe and it’s always turned out great! I want to make one with galaxy ripple though, can I use that instead of Terry’s by just replacing the same amount? Or shall I follow your Galaxy cheesecake recipe instead?

    • Jane's Patisserie on January 24, 2024 at 1:47 pm

      I would replace the terry’s with normal galaxy, and then decorate with the ripple!

  2. Joanne McGregor on November 21, 2023 at 2:49 pm

    5 stars
    Hi Jane, I have made this many times and each time it is delicious and looks fab. I would like to make one for Xmas day but with dark chocolate as not all my guests like chocolate orange. Do I just need the same amount of dark chocolate and what percentage would you suggest?

    • Jane's Patisserie on November 24, 2023 at 11:03 am

      This will set firmer with dark chocolate, so a 50% dark chocolate would be best. If you want a stronger dark chocolate, you may need to add a bit more cream to counter the cocoa content x

  3. Sue on July 8, 2023 at 9:38 am

    I have made the Terrys chocolate orange tart several times and it has been fabulous,but I would like to try recipe with an unflavoured milk or dark chocolate. I have had a few disasters whilst using Cadburys with mixture splitting when added to buttercream for a chocolate cake. I am nervous about using Cadburys for chocolate tart recipe. Would it work or would you recommend a different type of milk/dark chocolate Thank you. I have a family party of 50 coming up and several of these tarts would be perfect as I can make ahead and freeze.

    • Jane's Patisserie on July 18, 2023 at 2:14 pm

      Hiya – personally I wouldn’t use cadburys as it does have a higher chance of splitting – I would just use a regular milk chocolate x

  4. Shayne on April 23, 2022 at 12:41 pm

    5 stars
    Went down amazingly! If I was to change the chocolate to mint aero, would the chocolate quantity be the same?

  5. Eden on January 18, 2022 at 2:23 pm

    Hi could I replace the terrys with Cadbury’s milk chocolate
    And if so would it be the same amounts ?

    • Jane's Patisserie on January 20, 2022 at 8:49 am

      Hiya! Cadburys may not work due to its ingredients – but its definitely worth a go! Let me know how it goes! x

  6. Laura McEvoy on December 27, 2021 at 8:51 am

    Hi, I’ve made this before, and it’s amazing!
    I want the make it again for New Year’s Eve, but a smaller version. Maybe a 6” Tin…..would I just halve the ingredients?
    I made your apple crumble pie (again) for Christmas…. Went down a treat! As always!
    Kind regards

    • Jane's Patisserie on December 30, 2021 at 1:02 pm

      Yes this should be fine! So glad you loved it, enjoy! x

  7. Tracey on December 22, 2021 at 7:55 pm

    Good Evening, I am looking at trying this recipe this week and was going to make one as per the recipe and the second as per your suggestion a firmer set. With the firmer set, would you still add the icing sugar or just the cream and melted chocolate? Thanks in advance for your help and for all your amazing recipes!

  8. Rebecca on December 13, 2021 at 8:55 pm

    Hi Jane I’m thinking of making this for Christmas. Can you freeze so I can plan ahead. And if yes, would you decorate with the chocolate orange once defrosted? Or could you freeze with the chocolate orange on? Thank you x

    • Jane's Patisserie on December 14, 2021 at 11:36 am

      Hiya! Yes, this can be frozen for up to 3 months – either way would work! Enjoy! x

  9. Lizzie on May 21, 2021 at 4:30 pm

    Hi Jane, I have some chocolate orange Maryland biscuits which I am thinking could work great for this! Please can you advise how much biscuit/ butter I would use for this base? Thank you!

    • Jane's Patisserie on May 24, 2021 at 12:20 pm

      Hiya, try the same amount of biscuit but 2/3rds of the butter!xx

  10. Kala on February 25, 2021 at 1:36 pm

    Hiya ,

    I would like to try this . You have said if you want a stiffer set just to pour the liquid cream in ? Do I need to heat the cream and pour over the chocolate ? What do I do with the icing sugar ?

  11. Jenna on December 15, 2020 at 3:57 pm

    Hi Jane
    I want to do a practice with this this week can I use a loose tin like I use for the cookie pie ? Thanks xx

    • Jane's Patisserie on December 15, 2020 at 4:15 pm

      Yes so I use a loose bottomed tin as it’s much easier to get out!

    • Jenna on December 15, 2020 at 6:06 pm

      Awww okie doke thank you, is it the same consistency as the cookie pie? Sorry! Got a new mixer and it’s killing my confidence because I can’t get the hang of it x

    • Victoria on December 23, 2021 at 3:42 pm

      5 stars
      Just made this and it looks incredible. I think the biscuit base didn’t seem to want to stick to the side very well, especially when I put in the filling so I wonder if I should have refrigerated the base for a while first? Or maybe I whipped my cream a little too much? Either way, I’m very pleased with it and can’t wait to try it Christmas Day!

  12. SJ on December 7, 2020 at 8:27 pm

    5 stars
    Another amazing tart recipe. I’m slowly making my way through them but this one is definitely one of my favourites. Perfect for Christmas time too. Thanks Jane!

  13. Rebecca Rogers on November 22, 2020 at 6:10 pm

    5 stars
    I made this yesterday & have to say it’s such an amazing recipe! Thank you for sharing Jane! One thing I want to ask though, I think my base is perhaps a little too crumbly, is there anything I can do to firm it up a little more?

    • Jane's Patisserie on November 22, 2020 at 6:56 pm

      How did you break the biscuits up? x

    • Rebecca Rogers on November 22, 2020 at 8:12 pm

      I used a food blender to break them up, like how you did in your video xx

    • Jane's Patisserie on November 23, 2020 at 11:07 am

      Oh how strange! It really does just take really pushing it into the sides – but you can add more butter if you want! x

    • Rebecca Rogers on November 23, 2020 at 7:41 pm

      I’ll keep trying & see how I go. The one I made the other day hasn’t lasted long at all so it’s a good excuse to try it again! Thanks for your help 😊 xx

  14. Jones on November 10, 2020 at 8:25 pm

    5 stars
    I tried this over the weekend after seeing the Instagram post and it was so easy to make! Like another reviewer, I experimented and did half dark and half milk chocolate and it turned out perfectly. The recipe is divine and we got about 16 slices out of it. Can’t wait to make this again for Christmas! Fantastic recipe Jane, thanks for sharing!

  15. Callum M on September 17, 2020 at 9:40 pm

    5 stars
    So I’ve had this recipe saved on my phone for months waiting for a good reason to make it. Then one day a friend tells me she loves chocolate oranges and I knew her birthday would be the right time to make it.

    The recipe itself was so simple and straightforward that honestly I felt like it was almost too easy, like I knew I’d mess it up… especially after reading some of the comments.

    The base I was worried was going to still be too crumbly, I think I over-whisked the cream, and I was a little impatient to mix the chocolate in (a bowl of melted chocolate orange? I had to remove the temptation asap!).

    But today I am honestly so happy with the result! The mixture firmed right up in the fridge overnight, it popped right out of the tin with minimal effort (I used a loose base one) and it looks truly wonderful once the slices and sprinkles are added.

    If you plan on making this just trust the process, it all felt like it wasn’t going to work out for me but in the end it exceeded expectations. I wasn’t too creative (I decorated mine with slices and gold sprinkles), but I used a dark chocolate orange for the majority of the filling (2 thirds dark, 1 third normal). I also did 50/50 dark and normal for the decorative slices too which looked really good. If you find normal chocolate orange too sweet then I highly recommend using a mix with dark or even just dark on it’s own as the cream and icing sugar already add a lot of sweetness.

    Thank you Jane for sharing this recipe, my friend and her family are really impressed and I can’t wait for them to drop off a slice for me tomorrow!

  16. Stacey on August 12, 2020 at 10:54 pm

    Hi Jane,

    So if made this once before for myself and my partner and it’s our absolute favourite! However we can never get through it all so I’m looking at doing only half the mixture or even 2/3 if need be. What size tin would you recommend for either of those please? X

    • Jane's Patisserie on August 13, 2020 at 2:37 pm

      As this is made into a tart tin it’s slightly different – but theoretically about a 6/7″ would be okay for half? x

    • Stacey on August 14, 2020 at 4:59 pm

      5 stars
      Fab thank you Jane! X

    • Assunta on November 5, 2020 at 10:13 am

      Could you not freeze it? Then when you want it defrost it overnight?

    • Jane's Patisserie on November 5, 2020 at 3:33 pm

      Yes you can!

  17. Chelsey on August 4, 2020 at 7:34 pm

    5 stars
    If you love chocolate orange this is the recipe for you!
    Such an easy and simple recipe to do. Didn’t take long at all. I left the tart to set for the recommended 5-6 hours and it was perfect. The flavour was so tasty and the chocolate orange flavour really came through. My partner loved it!! Can’t wait to make this again. Just one question. Would a shortbread base work instead of a digestive base? X

    • Jane's Patisserie on August 4, 2020 at 8:55 pm

      Ahh yay!! And yes it would work with shortbread, but I would use about 90g butter as some shortbreads really don’t need much! x

  18. Stacey on July 26, 2020 at 10:22 pm

    Hi Jane!
    Made this a few weeks ago now and it was our favourite to date! Absolutely beautiful and everything worked well using your recipe!

    So I’m hoping to do it this in other flavours eg. Milkybar, mint chocolate, caramac etc, would you recommend using the exact same recipe but just changing the chocolate so instead of 250g of terrys use 250g of caramac or something? Thank you xxx

    • Jane's Patisserie on July 27, 2020 at 8:07 am

      Hey! So, unfortunately, it doesn’t quite work as a straight switch – whiter chocolates are more likely to split, but also need more chocolate in comparison to cream often! x

    • Stacey on July 27, 2020 at 4:29 pm

      Ah I see, thank you! if I was to make a caramac one, how many g of caramac and cream would you suggest ? X

    • Jane's Patisserie on July 28, 2020 at 3:58 pm

      In all honesty I’m not certain – caramac doesn’t always behave the same as white chocolate (As it’s not chocolate) – but its worth trying the 3:1 ratio! I am doing a caramac tart recipe soon though so if you can wait look out for it once I’ve had a chance to experiment haha! X

    • Stacey on August 3, 2020 at 11:18 pm

      Thank you for your reply 🙂 omg I will wait!!! I’m sure it’ll be amazing like the rest of your recipes and I’ll definitely be giving it a try 😍😍

  19. Stacey on June 20, 2020 at 2:17 pm

    Hi, this looks delicious! I’m hoping to follow your recipe but I only have a 23cm flan dish, can you advise on the measurements of ingredients for this please?

    Thank you 🙂

  20. Vicki on May 3, 2020 at 8:30 pm

    5 stars
    Absolutely loved this tart! Easy to make and it’s
    Really delicious. A huge hit why the family x

  21. […] saying I stumbled across Jane’s ‘No Bake Terry’s Chocolate Orange Tart’ (https://www.janespatisserie.com/2015/12/21/no-bake-terrys-chocolate-orange-tart/) and my gosh, it’s genius and delicious! Unless you don’t like […]

  22. Andrea on December 24, 2019 at 10:35 am

    Hi Jane,
    I’m really disappointed with how this turned out. I left the chocolate to cool, it wasn’t too hot but it wasn’t cold either and I put in into the cream & icing sugar and it split the whole mixture. This happens to me every time. Can you tell me what I’m doing wrong? Is there a time estimate to when the chocolate is at the right temp to pour in, that I can follow next time?
    Hopefully it still tastes nice 🙂

    • Jane's Patisserie on December 24, 2019 at 1:23 pm

      It might just be that it was over whisked slightly? I’ve genuinely hand on my heart never had this mixture split – I have a video which shows me making it on the post. I melt mine in the microwave so it’s never particularly hot, to begin with, but then it’s left maybe five minutes or so? It’s hard to say though, as microwaves can heat chocolate differently!

    • Jamie on December 26, 2019 at 8:02 pm

      4 stars
      I love Jane’s recipes as they are relatively simple to follow. I made the Chocolate Orange Mousse a few months ago, so I was eager to try this. Overall it tasted great, but unfortunately my base did not bind at all. Has anyone else has issues with the base? I noticed the cheesecake recipe has an extra 50g butter to the same quantity of biscuits. Is there a typo in the tart recipe, or should it still have worked for me?
      I will definitely be making this again (once I get my base sorted).

    • Jane's Patisserie on December 28, 2019 at 8:27 pm

      I use the recipe that is stated – I find it better for a tart. You just have to really push it into the tin. However, you can use more butter if you wish.

  23. Claire on December 24, 2019 at 8:16 am

    My 12 year old daughter loves cake making and was looking for an easy cheesecake recipe to try. She has made this successfully several times now, so simple but really tasty. Everyone in the family loves it.

  24. Angela Wise on November 5, 2019 at 9:23 pm

    Hi Jane please can you tell what what sprinkles you used for the top please? They look lovely! Thanks Angela x

    • Jane's Patisserie on November 6, 2019 at 9:18 am

      Waitrose Bronze Crunch sprinkles.. I buy them SO often haha!

  25. Susan j on September 24, 2019 at 2:04 pm

    5 stars
    This is delicious . Can it be frozen thanks

  26. Katie on December 23, 2018 at 9:52 am

    I want to attempt this but I’m worried about getting it out of the flan tin. Any tips?

    • Jane's Patisserie on December 23, 2018 at 9:59 am

      Most flat tins have a loose bottom, so if the sides are stuck, I carefully put a knife between the two bits of the tin from the underneath and push them apart – this is quite hard to explain… But, other times I just put the dessert on top of a tin, and carefully push the tin down, and then remove from the base!

  27. Michelle on May 24, 2018 at 10:01 am

    Made this the other night. Extremely excited for all my work colleagues to try it the next day. It had been in my fridge for 12 hours. However when we came to cut in to it, the filling had not set. It was Like a thick yoghurt consistency. What did i do wrong? All my work colleagues still thought it was incredibly delicious but I was disheartened with my turnout

    • Jane's Patisserie on May 24, 2018 at 4:51 pm

      Just means it wasn’t quite whipped up enough – if it was still smooth and such, you were just a little off from whipping it up. Try to whip it up for a wee bit longer next time and it’ll be perfect x

  28. No-Bake Toblerone Tart! - Jane's Patisserie on April 1, 2018 at 10:11 am

    […] after the downright and continued success of my No-Bake Terry’s Chocolate Orange Tart, I thought I would do another. I will admit that you can do pretty much whatever flavour you want […]

  29. Natalie on December 29, 2017 at 1:57 pm

    I made this for a family get together and it was really well received. The recipe was easy to follow and the end result was delicious!

  30. Rebecca Bone on December 24, 2017 at 11:10 am

    This recipe is useless, as usual chocolate and cream become a grainy mess. Don’t waste your time and money Very disappointed, this was to be christmas day dessert

    • Jane's Patisserie on December 24, 2017 at 12:44 pm

      Well everyone else likes it, sorry you can’t bake. ☺️

    • Rebecca Bone on December 24, 2017 at 3:50 pm

      Today I have made pavlova, cheesecake and a yule log successfully. I find your comment hurtful. Tips on how to prevent this happening would be helpful, as it is a common problem when combining cream and chocolate

    • Jane's Patisserie on December 24, 2017 at 5:01 pm

      Thats amazing! However, I found your comment hurtful as well. Comments such as “don’t waste your time and money” and “this recipe is useless” aren’t fair to make, you could have just asked what could have been done, as thousands of people have made this successfully. Whip the cream up less next time, and combine slowly. Also make sure your chocolate isn’t piping hot, but not completely cooled either.

    • Miss Rebecca J Bone on December 24, 2017 at 9:25 pm

      Thank you for your advice, I commented in haste due to frustration. Apologies for this and Merry Christmas

    • Victoria Jordan on December 24, 2017 at 5:09 pm

      I made it today for the second time! Looks lush and back of the spoon tastes delicious. Yummy.

  31. Victoria Jordan on December 18, 2017 at 11:08 pm

    B&M stores are using your recipe on a video they have posted on Facebook. I recognised it because I’ve made it myself.

    • Jane's Patisserie on December 21, 2017 at 9:49 pm

      I must thank you so much for this comment, I’ve been battling them and their PR agency for a couple of days over this. I really appreciate it, thank you!! xxxx

    • Victoria Jordan on December 22, 2017 at 1:14 am

      Well yours looks amazing (which was why I thought I’d try it) and mine looked pretty good too. Plus my family all said it was awesome (which is why Im making it for Christmas Day). When I saw theB&M one I thought it looked like a poor version of yours and then checked the ingredients and it was the same!!!!

  32. Nicola on December 17, 2017 at 5:51 pm

    Do you reckon it would work with after eight mints?

    • Jane's Patisserie on December 17, 2017 at 7:17 pm

      Yes! I wouldn’t recommend melting the after eights for the filling, but you could use a normal chocolate, add mint extract, and decorate with the after eights.

  33. Tina on December 11, 2017 at 11:27 am

    Can I freeze the Terry’s chocolate orange tart? Thanks.

    • Jane's Patisserie on December 12, 2017 at 10:22 am

      Yep! x

    • Tina on December 12, 2017 at 10:09 pm

      Thank you.

    • Jenny on May 8, 2020 at 11:05 am

      Just about to make this and realised I don’t have the right sized tin (with removable base) typical 🤦‍♀️

      Have you made this in a normal pie/flan dish? How would you get it out/is it easy to take a slice out? Any advice 😩

      Thanks in advance, one stressed baker! 😂

    • Jane's Patisserie on May 8, 2020 at 12:11 pm

      I would suggest putting a disc of paper at the bottom/around the sides, but it will be slightly faffy to get out otherwise!

  34. James Regan on November 23, 2017 at 5:40 am

    I did not understand a word of your recipe. would it be possible to translate it for the USA Market?

    • Julie Sillars on December 15, 2017 at 6:10 pm

      If you google it you can find a metric/imperial to US measurements

  35. Karen Turner on October 8, 2017 at 5:43 pm

    Hi Jane thanks so much for sharing so many if your amazing recipes, I’m working my way through lots of them and my family are loving them all. I just made this Terry’s chocolate orange tart for dessert tonight and can’t wait to try it , it looks so good

  36. Tessa-May on July 6, 2017 at 8:08 pm

    you are a life saver!! i used galaxy chocolate and orange juice. but it was still just as nice! perfect to bring to any dinner date like i did and went down a storm with some nice Gallo family Moscatto wine! Thank you so much! XXX

  37. Tomas Bray-Fairburn on October 16, 2016 at 1:15 pm

    Enjoyed the no bake tart

    • Jane's Patisserie on October 17, 2016 at 2:52 pm

      I’m glad!

    • Emma on June 12, 2020 at 9:39 am

      5 stars
      Love this recipe, but i was thinking I might try to add some dark chocolate to the cream mixture, do you think that it would set the same way?


    • Jane's Patisserie on June 12, 2020 at 10:03 am

      Hey! So dark chocolate can set firmer than milk, so you may need less! x

  38. plasterers bristol on September 11, 2016 at 1:40 pm

    This sounds delicious, been looking for a decent cake recipe to make, thanks for sharing.


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    […] No-Bake Terry’s Chocolate Orange Tart by Jane’s Patisserie. I made this to take on holiday with us and it was a big […]

  41. Sophie on December 21, 2015 at 9:19 pm

    I want that tart so bad!! I can’t find Terry’s Chocolate Orange in New Zealand which is so sad! Haha.

    • Jane's Patisserie on December 21, 2015 at 9:24 pm

      Oh nooooo! I don’t think I could live without it…

  42. Monima O'Connor on December 21, 2015 at 11:02 am

    Hi Jane
    This looks delicious..and very fattening but what the hell, it is Christmas !
    When using double cream and melted chocolate in a recipe, I put the chocolate pieces into the cold cream and heat them together. It saves washing up!
    Merry Christmas and Happy New Year

    • Jane's Patisserie on December 21, 2015 at 11:07 am

      I don’t do that with this as whipping the cream makes it more mousse like rather than a hard ganache 🙂 hence the recipe. Merry Christmas!

  43. Fran || FrannyMac on December 21, 2015 at 10:55 am

    This looks amazing!
    I’m going to have to give this a shot one night before Christmas. Hope mine looks as fab as yours!
    ♥ Fran – http://www.frannymac.com xx

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