This one is a great Friday bake! It’s the end of the week and we’re all a bit tired. Chocolate will help. Specifically a No Bake Chocolate Truffle Torte! All of the flavour, none of the faff!
It’s a biscuit based crust with a smooth and silky chocolate ganache centre. Yum!
Look at those frills! This makes an excellent centrepiece dessert, or even an afternoon tea… I may have had it for lunch at one point too… shh!!
It’s quick, it’s simple, its packed full of chocolate. You should definitely make this!
Makes 1 8″ torte
300g chocolate biscuits (I actually used some of my Easy Chocolate Biscuits but you could use store bought too)
150g plain dark chocolate
150ml double cream
350g plain dark chocolate, broken into chunks
50g white chocolate to decorate
- Crush the biscuits into crumbs. You can leave some chunks if you like but I prefer crumbs.
- Melt the first 150g chocolate and mix with the biscuits.
- Press evenly into a fluted ring (the one I use doesn’t have a base, it rests on a baking sheet and lifts off). Use the back of a spoon for a smooth surface.
- Heat the double cream in a small pan until at a full rolling boil.
- Put the 350g chocolate and butter in a mixing bowl.
- Pour the hot cream over the chocolate and butter.
- Leave it for a minute or two, then mix to form a smooth ganache with no lumps. The cream should be hot enough to melt all of the chocolate if you squish it against the side of the bowl.
- Pour the ganache into the biscuit shell.
- Melt the white chocolate and drizzle or pipe over the top of the ganache to decorate.
- Leave to set for at least 1 hour before serving.
I actually only made two of these with leftovers from tomorrow’s dessert, which I will be posting tomorrow, so I’m making a rough guess at quantities for this. I love Tiramisu, even though it took me a long time to come round to coffee as a flavour, now I’m a caffeine addict! I do like to splash out on really good quality Amaretti, preferably from Italy, I think it makes a big difference.
250ml whipping cream
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
Approximately 60 Amaretti biscuits
6 squares plain chocolate.
For the syrup:
1 tbsp instant coffee
1 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua
– Whip the cream in a medium sized bowl.
– In a small bowl combine all of the syrup ingredients and stir well until everything is dissolved.
– In another bowl mix together the marscapone, vanilla, icing sugar, kahlua and 3 tbsp of the syrup.
– Mix together the cream and marscapone mix a bit at a time until fully combined.
– Dip each Amaretti in the syrup for a second and put in a layer at the bottom of your serving glass. Pour 1 tsp of syrup over them.
– Spoon the cream mixture on top and smooth down.
– Grate the chocolate over the top of the cream.
– Once again dip the biscuits and arrange on top of the cream then drizzle 1 tsp syrup on top.
– Cover with cream again and then grate chocolate over the top.
– Chill for at least 3 hours.
If you like serve with a strawberry half or a raspberry for a shot of colour.
Filed under Desserts, Easy