Sweetbriar Dreams

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Sunday, 31 January 2016

The Chocolate Melting Pot - Chocolate Truffle Torte


There are times when a chocolate indulgence is needed and after Miss Teen very disappointingly said that she missed the Chocolate Truffle Torte at Christmas, I thought I'd better remedy that.  Delia Smith's Chocolate Truffle Torte (her recipe is here) was introduced to me about twenty years ago when someone I knew in work used to bring in the most amazing cakes - after all, he was an architect!  Every birthday he would bring in an enormous torte which was the talk of our floor, then just before I left I asked him for his secret recipe.  He whispered "Have you got Delia's Christmas Book?  Well follow the recipe for the torte and add Amaretto".  That was it!  So, without further ado, I will now make you sink into a chocolate heaven.  Lets's start with a 1lb of plain chocolate - certainly a stairway to that heaven!


The recipe states a 9" tin, but as I needed to take one into work, one gluten free and one for the family, I bought two 6" tins and 1 4" for the gluten free.  If I make this for Christmas or another special occasion I use a much prettier dish but you get the idea.  The recipe asks for 3oz of Amaretti biscuits as the base for the 9" dish but I tend to use the whole bag (in this case I then covered two of the tins).  Just crush them in a freezer bag or anything else you may have.


Once crushed they look just like a richly coloured sandy beach, a little bit of sunshine was a welcome addition!  For gluten free I crushed some gluten free digestive biscuits which I am assured tasted equally as delicious.


Just layer the dish, or dishes in my case and even out.


Then the fun part!  The rich fragrant chocolate!  Heat some water in a pan and let it simmer and then put a bowl on top with about a 1lb of chocolate broken up into the bowl along with 5tbsps of liquid glucose, 3 tbsps rum and 2 tbsps of Ameretto (well, let's just say, to taste!).

(Some extra information following Sandra's question in the comments - I have searched for alternatives for those who can't get liquid glucose, apparently golden syrup works just as well or 5tbsps water mixed with 5tbsps castor sugar and microwaved.  The liquid glucose (or alternative) is to set the chocolate mix and make it well behaved).


Stir occasionally until the chocolate is melted and quite smooth.


While the chocolate is melting, whisk up a pint of double cream until it just starts to get stiff.


Then, take the chocolate off the heat and let it cool for a couple of minutes.  Add half the cream into the chocolate bowl and fold in with a metal spoon and then once that has been incorporated, fold the cream and chocolate into the cream bowl.


I just adore the marbling!  The mix looks so velvety and delicious once it has all been incorporated.


Then pour the gorgeous silky chocolatey cream onto your crushed biscuits and level off, or make swirls depending on your preference.


Cover them with cling film and put into the fridge to get nice and cold.  They are incredibly well behaved and the added bonus is that you can freeze them until you need them.  Sometimes I make them a month in advance for Christmas.


Be warned though, a slice is very rich and some people like to have single pouring cream with it, but just adjust the portion sizes accordingly.  I can guarantee you will love it and it is so incredibly simple to make and worthy enough for the very special get togethers too.

Now, who wants to lick out the bowl??!


Have a fantastic week.

40 comments:

  1. 3 little dishes of chocolately gorgeousness - I like the fact that they are easy to make and freezable too!

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  2. This sounds delicious and the photos are tantelizing!

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  3. Oh my gosh....y.u.m.m.y--thanks for sharing--a keeper for sure. Blessings

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  4. Oh my! I'm drooling all over my keyboard! Thank you for sharing the recipe. What a bonus that it freezes too!

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  5. I made this once, when I first had Delia's book. It was gorgeous, but we did find it a touch too rich.

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  6. Yummy Chel, what times tea??? Must dig out that bookxxx

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  7. Oh my, how good did that look!

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  8. Aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaah yummy

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  9. Me! Me! I want the bowl. If only you lived closer...

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  10. Looks yummy - the amaretto is an inspired addition. I keep a half bottle of rum in the cupboard for this recipe and no other. x

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  11. Delicious!!! The person who got the 4 inch must have been delighted to get that to themselves!!! Scrummy!!! Hope that all goes well tomorrow. Hugs to you, make them look after you and remember, they are Bishops, they have to be nice, and they are nice! xx

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  12. I want to stick my finger in that bowl right now! LOL

    Good luck with going back to work, Chel. Take things easy! :o)

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  13. Love that swirling, shiny chocolate! Though I can't for the life of me imagine what liquid glucose is! I've never seen anything by that name over here. Can one use something else to replace it?

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    Replies
    1. Hi Sandra, it is a syrupy clear liquid that sets the chocolate. I have searched on line for a substitute and some people use golden syrup and others put 5tbsps water and 5tbsps castor sugar into the microwave and heat. This apparently does the same thing. Hope that helps as it is absolutely delicious. xx

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  14. Sounds heavenly. I'm definitely a chocoholic. *giggle* Thank you for sharing how it's made.
    Hope you're feeling good and your evening is blessed. ~:)

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  15. I volunteer to lick the bowl, and I plan to hop the next flight across the pond, so that I can have a nice slice!

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  16. Oh my! Those look absolutely heavenly! And so pretty too! I would have definitely licked the bowl clean! LOL! Have a great week...:)

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  17. Oh gracious! How delicious this looks. Anything chocolate appeals to me and having something made ahead in the freezer is an added bonus.

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  18. Ohh....suddenly I'm craving some chocolate....This looks fabulous and I'm going to have to try it!

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  19. wonderful yumminess!!!!!
    xxxxx and happy week, Ale

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  20. Oh my goodness.. it looks heavenly. Thanks for sharing :o) xx

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  21. What a 'river' of chocolate and cream, my dearest one, more I watch the first picture of yours and more I have want to dive into it ... I HAVE to try it, I cannot resist, sweetie !

    May your week be blessed with gladness and serenity
    thinking of you with so much love and gratitude
    Dany

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  22. Oh wow! That looks amazing! I'll lick the bowl and the spatula and the spoons and the tin and the..... :)

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  23. Hello Chel, me too I'll lick the bowl & spoon. That looks so good and I'm drooling too. Lol.
    Thanks for joining and sharing this at Cooking and Crafting with J&J.
    Enjoy the week.
    Julie

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  24. I stopped eating chocolate over two years ago, but I am loving your photos...
    Amanda xx

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  25. Oh such a treat, Chel! And a gluten free one as well ... Oh boy - This calls seriously for my attention! Thank you for the link to the recipe :)

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  26. Thank you for sharing. WOW!! This is a chocolate lovers dream. ;-)
    Carla

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  27. Well I see I'm too late to get the spoon. That looks fabulous. I love the idea of the cookies crushed up for the crust. Is there anyone on the planet who doesn't like it? I'm afraid to even start. I'd have to make it when we're expecting company. :-)

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  28. Oh, Chel, this looks like absolute sin. I must have some.
    Amalia
    xo

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  29. Oh, that looks so sinful...you know what I will be dreaming about for the next month. I so wish I could eat that! Enjoy!

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  30. OH my Gosh! I am going to give this a shot, yummy. yvonne
    Thank you

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  31. OH MY WORD sin never looked soooo good. I will try to make this for the weekend. I don't like rum so it will just have to be all amaretto ...... :-) Thank you for the recipe x

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  32. It looks so good! I don't work too late tomorow, I might come for tea!

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  33. holy cow does this ever sound amazing!

    Thanks for joining Cooking and Crafting with J & J!

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  34. Oh my goodness...dear Chel! I cannot believe my eyes - how decdent, delicious and utterly delightful this chocolate torte looks! My mouth is watering just now...well, this lovely recipe is now going on my list of desserts to try...and soon!
    Hugs to you!

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  35. We featured at our Monday Cooking and Crafting with J & J Chel! Thanks for sharing this with us and enjoy the week.

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  36. Looks divine! I'll have to try this. How long do you defrost it for please?

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    Replies
    1. Hi Alison, sorry I tried to reply but you are a no reply blogger. Hopefully if you come back you will read this. I generally take it out of the freezer the night before I need it and then in the morning just put it in the fridge until needed. It behaves itself very well. Take care x

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