Chocolate Brandy Fingers

These chocolate brandied currant fingers, really give you that cocoa choc hit!
And are also really easy to make:

75g currants
60ml Brandy
250g plain choc biscuit digestives
85g unsalted butter
330g dark choc chopped
190ml pouring cream

Place the currants and brandy in a small saucepan over a low heat and cook until the brandy is absorbed. Set aside to cool.

Place the biscuits and butter in a food processor and process until it resembles fine breadcrumbs. Press mixture into a 10cm x 35cm loose bottom tin.

Put the choc and cream in a saucepan over a low heat and stir until the choc has melted and smooth. Add the currents, pour over the base and refidgerate for 2 hours until firm...

can serve as a pud with cream and rasberries......