This no bake Chocolate Truffle Torte is your perfect summer dessert. A crisp biscuit layer topped with a ultra creamy and chocolate truffle layer and finished off with a ganache. Chocolate perfection!
This torte is great for portion control because it’s a mere 6 inch diameter tote. Teeny tiny. I have decided the way forward to to sometimes make small desserts then I don’t have so much quilt to deal with…ha! So this is the perfect dessert for a small dinner party of if you feel like pushing the boat out and treating yourself.
Would like to point out that this recipe came from a friend, so it’s not my creation. I changed a few things, merely out of necessity not because I felt the need. The original recipe called for glucose and amaretto biscuits. I had neither so used golden syrup and digestive biscuits. Remember substitution is you best friend in the kitchen.
The strawberry puree was completely on me though. A nice little touch. Oh an in the end I also served it with a little dollop of fresh whipped cream. Because why not!
This is a beautiful dessert to serve on it’s own or dressed up. Treat yourself and make it soon!
Happy baking friends!
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Chocolate Truffle Torte
Ingredients
For the torte:
- 1 1/4 Cups graham crackers finely crushed
- 1/4 Cup butter butter melted
- 1 3/4 Cups double cream divided
- 8 oz dark chocolate 70 % cocoa, divided
- 1 Tablespoon rum
- 1 Tablespoon golden syrup
- 2 oz white chocolate
For serving and garnish:
- 1 Cup strawberries pureed
- 1/4 Cup graham crackers finely crushed
- Edible flowers
Instructions
- Grease and line with plastic wrap a 6 inch spring form pan. Set aside
- In a medium sized bowl, combine the crushed biscuits with the melted butter. Stir to combine. Press firmly and evenly into the prepared pan.
- In a saucepan set over a saucepan of simmering water, add 5 oz/125 grams of the chocolate, the golden syrup and the rum. Stir until it all melts and remove from the heat.
- In the bowl of your electric mixer, beat on high speed 1 cup/240 ml of the cream. Beat until it’s light and fluffy.
- Fold the cream into the chocolate mixture and stir until it is just combined. Pour into the prepared tin.
- In a small saucepan, heat the remaining cream until just boiling. Remove from heat, add remaining chocolate and stir until melted. Evenly pour this second layer over the truffle layer of the torte.
- In a clean saucepan set over simmering water, add the white chocolate and stir until it’s melted. Drizzle this over the top of the torte.
- Cover and refrigerate for at least three hours.
- Suggested serving with extra biscuit crumbs and fresh strawberry puree. Decorated with a few edible flowers.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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