1/2 tsp finely grated orange zest, plus extra for garnish
Line a tray with some non-stick baking paper. Melt chocolate in a bowl over a pan of simmering water, or in microwave. (use very low heat in for microwave). Place melted chocolate in small, deep bowl.
Dip ends of each brandy snap in melted chocolate. Place gently on tray and leave to set.
Using electric beaters, beat cream with icing and zest until soft peaks form. (take care not to overbeat). Scoop cream into a piping bag with fluted nozzle attached, and pipe into each end of the brandy snaps. Garnish with zest.
This takes around 3 or 4 minutes to make and I’m sure you’ve done it before, but
this is how I do it!
First put the milk into a pan. Bring it to a simmer – Do not boil it!
(I advise you stay close as it will boil over within a couple of minutes, trust me)
While milk is heating, put a tablespoon of choclate powder and sugar to taste, if desired into a mug. Add a little warm milk to your mug – you only need enough to dissolve the chocolate powder. Now you may add as many marshmallows as you like. (in that case don’t add any sugar). When the milk is at a simmer, carefully pour it into a LARGE plastic container with a lid or flask. (you need the space for shaking and frothing).
Screw the lid on tightly, or hold your fingers over it because the steam may loosen the lid. Remove the lid, minding the steam, and pour the milk into your mug. Stir and sip gently (I always find the marshmallows trap the heat). Mmmm, bliss!