Because I am in love with chocolate, dessert and baking, I decided that it is only fair that I make the most chocolatey dish I could find! Sifting through various recipes, I came across this very easy and delicious one! Please note that this dessert is not for the faint hearted. Do enjoy :)
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| Decadent chocolate truffle torte |
Ingredients
- 250g dark chocolate
- 2 tbsp golden syrup
- 568ml carton double cream
- 4 tsp instant coffee granules
- 1 tsp ground cinnamon
- cocoa powder , for dusting
- Break the
chocolate in small pieces into a large heatproof bowl. Spoon in the
syrup and pour in about a quarter of the
cream. Stand the bowl over (not i
n) a pan of hot water over the lowest possible heat and leave until the chocolate has melted, about 15-20 minutes. Remove the bowl from the pan and stir to combine. Leave until barely warm. - Pour the rest of the cream into a very large bowl and tip in the coffee and cinnamon. Whip with a balloon whisk. When you shake the bowl the cream should wobble like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.
- Fold the two together. Pour the cooled chocolate into the bowl containing the cream. With the largest metal spoon you've got, fold the cream and chocolate together - you will see and feel it thicken as you fold.
- Set the torte. Pour the chocolatey cream into individual cups Place the cups in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge. My advice: leave it overnight - the results are amazing!
- For serving, dust with cocoa powder and place an edible flower on top for extra prettiness.
The dessert is very rich, therefore use small cups - unless you're a chocoholic like I am.
If you'd like, you can make a biscuit base. You could also add nuts to your base or mixture.
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