Whip the cream and the sugar until stiff. Add the orange zest.
Dip one ginger snap biscuit into the brandy. Do this quickly so that you don't allow the biscuit to get soggy.
Spread a small layer of the orange cream onto the biscuit. Dip another biscuit in the brandy and put on top of the cream.
Repeat, stacking the biscuits up to three high and then turn on their side.
Keep dipping and covering the biscuits and adding them on until you have a long roll.
Cover the entire roll with the remaining cream and sprinkle over the grated chocolate. Put in the fridge for a minimum of one hour before serving.
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