Orange Glazed Chocolate Pie

I accept that this isn't the most sophisticated of desserts in terms of it's ingredients, but it is so easy to make and, more importantly, tastes delicious.
I love the tangy orange glaze on the top to counteract the sweetness of the chocolate, however if you want to make it more speedy but just as fabulous, you can just top with whipped cream and fresh strawberries or raspberries.

Ingredients

200g Bourbon Biscuits
90g Butter, melted 
(if you don't have a digital scale weigh out just slightly under 100g)
150g Marshmallows
200g Dark Chocolate (at least 70% cocoa solids)
200ml Double Cream


For the Orange Glaze
125ml Freshly Squeezed Orange Juice
1 and a half Leaves of Gelatine
25g Sugar
Peeled zest of 1 Orange 
Squeeze of fresh Lemon Juice

• Smash the biscuits into crumbs, either do this in a food processor/mini chopper or put in a bag and bash with a rolling pin.  Pour in the melted butter, mix thoroughly then tip into a spring form tin (approx. 20cm diameter).  Smooth it out and press into the tin with the back of a metal spoon so you have a smooth, even base.  Put it into the fridge to firm up.
• To make the filling, break the chocolate into small pieces and put in a bowl with the marshmallows.  Put this bowl over a pan of barely simmering water and let it melt gently, stirring occasionally (either this or use the microwave but take care - only 20 second bursts).  When totally molten and smooth (if it stiffens up it could be because it has got a bit too hot, slosh in a tablespoon or two of milk to loosen up), take the bowl out of the pan and set aside for a minute.
• In another large bowl, whisk the cream until softly whipped then fold the chocolate mixture into it.  When the mixture is smooth and the cream is totally incorporated, spoon it over the chocolate base, smooth the top then put it back in the fridge.
• For the tangy orange glaze, I like to peel the zest off the orange in large pieces with a peeler so it can be easily picked out, however if you don't mind little bits of zest in the finished glaze, feel free to use a zester.  Put the gelatine into a small bowl and cover with cold water to soften.  Pour the orange juice into a pan with the sugar and the orange zest and slowly heat up until the sugar is dissolved and it is almost boiling, but not quite.  Take it off the heat then add a squeeze of lemon and stir in the now soft gelatine.  Stir until the gelatine has dissolved then remove the zest.
• Taste the glaze and add more lemon juice if you want more of a tang, stir to cool slightly.  Pour the slightly cooled glaze over the chocolate pie and put it back in the fridge to set for about an hour.  
• It will sit quite happily in the fridge if you want to make it in advance but take it out about an hour before eating so it softens slightly.  When you want to serve it, run a sharp knife around the edge of the pie then un-clip the spring form ring carefully.  With the same knife run it between the biscuit base and the base of the tin to loosen and gently slide the pie onto the plate.