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An indulgent no-bake truffle torte. Serve this chocolate tart with whipped cream for a special dessert at family gatherings.
Chocolate Truffle Torte
It's a silky mousse-like tart on a biscuit base.
The filling is a bit like those luxury truffles made with a chocolate ganache, but a bit softer.
It's the perfect dessert when you want something simple.
Here are a few more no-bake fridge cakes for you to try.
No-bake dessert
No-bake desserts or fridge cakes as they are also known make the perfect chocolatey pudding.
You don't even need to put the oven on.
All you need is a bit of space in the fridge for it to chill.
It's pretty special.
What you need to make a chocolate truffle torte
Here are the ingredients you need to make this indulgent chocolate tart.
- Digestive biscuits - or Graham crackers
- Butter - or vegan butter
- Dark chocolate
- Glucose syrup
- Rum
- Salt
- Double cream - heavy cream or vegan whipping cream
- Cocoa Powder
What is glucose syrup?
Glucose syrup is a sweetener that has starch in it.
It sweetens and thickens when added to desserts.
I used to buy it in chemists, but these days you can find it in the baking aisle of supermarkets.
It's suitable for vegans and it's gluten-free.
Do you have to add rum?
The rum gives the torte a wonderful rich flavour, but you can substitute it, if you don't want to add any alcohol to the tart.
Orange juice works well as it pairs so well with chocolate.
If you are adding orange juice, I would add some finely grated orange zest too, to really boost that orange flavour.
Saying that, it is rather fabulous with the rum.
For another sweet treat with rum, try my Scottish rum truffles.
How to serve chocolate truffle tart
This chocolate torte makes a wonderful dessert. Here are some tips for serving it.
- As it is - just dig in
- Whipped cream - and raspberries
- Orange cream - whip some orange juice and zest into some cream
- Pouring cream - just drizzle it over the tart before serving
How long will it keep?
You can keep this torte in the fridge for 3-4 days.
A vegan version of the torte (in the recipe card) is just as good, but can be softer.
I would just make it in a dish (I have a 20cm square glass pyrex dish) rather than a cake tin, so it is held in place and only portioned as you serve it.
More no-bake desserts to try
- Chocolate Mousse with Dates - vegan
- Deep Lemon Curd & Raspberry Cheesecake - vegetarian
- Mini Strawberry Cheesecakes - vegetarian or vegan
- Oreo & Caramel Cheesecake - vegetarian
- Pecan Pie with Peanut Butter - vegan
- Raspberry Mousse - vegan
Yield: 8
Chocolate Truffle Torte
An indulgent no-bake truffle torte. Serve this chocolate tart with whipped cream for a special dessert at family gatherings.
Prep time: 15 MinTotal time: 15 Min
Ingredients
- 2 tablespoons butter, plus some for greasing,
- 100g (3 1/2 oz approx 7 biscuits) digestive biscuits (or Graham crackers)
- 400g (14 oz) dark chocolate
- 4 tablespoons glucose syrup
- 4 tablespoons rum
- a pinch of salt
- 568ml (20 oz or 2 1/2 cups) double cream (heavy cream or vegan double cream)
- 1 tablespoon cocoa powder, to dust
Instructions
- Grease and line a 20 cm cake tin with baking paper. I use a loose bottom tin and line the bottom of the tin, greasing the tin well with butter or cake release spray.
- Gently melt the butter or dairy-free spread in a small pan or in the microwave.
- Crush the biscuits in a bowl then pour in the melted butter and mix well before spreading over the base of the tin in an even layer.
- Break the chocolate into squares and put them in into a heatproof bowl, with the liquid glucose and rum. Place the bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water or the chocolate could seize). Leave it until the chocolate has melted. Stir it then take it off the heat and leave it to cool but not set. Remember the bowl will be hot so use an oven glove.
- In another bowl beat the double cream until just beginning to thicken, then fold half of the cream into the chocolate mixture, then fold that mixture into the rest of the cream. When it is blended and smooth, spoon it into your prepared cake tin. Tap the tin gently to even the mixture out, then cover with clingfilm and chill overnight in the fridge.
- Just before serving, run a warm knife around the edge of the tin to loosen the torte and remove it from the mould really carefully.
- Dust with cocoa powder before serving.
- Serve with berries and whipped cream (or coconut cream).
- Enjoy!
Notes
- You can use orange juice with some finely grated orange zest instead of rum.
- Using vegan double cream will work but the torte will be softer and is best made in a dish rather than a cake tin.
- Store in the fridge for 3-4 days.
Nutrition Facts
Calories
671.89Fat (grams)
51.35Sat. Fat (grams)
30.72Carbs (grams)
43.07Fiber (grams)
6.1Net carbs
36.97Sugar (grams)
20.42Protein (grams)
6.91Sodium (milligrams)
131.31Cholesterol (grams)
89.74This information is approximated using a nutrition and calorie calculator.
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