Chocolate truffle tart recipe
 Delicious, rich and very naughty, this is a chocolate tart with a crunchy chocolate biscuit base. Be sure to use chocolate that has around 40% cocoa solids to ensures it has a smooth texture and sets perfectly. The base of the tart is like rocky road without the marshmallows! 100g/3½oz butter, plus extra for greasing135g/4¾oz dark chocolate, minimum 40% cocoa solids, broken into pieces2 tbsp golden syrup 165g/5¾oz Nice biscuits 100g/3½oz butter, plus extra for greasing 135g/4¾oz dark chocolate, minimum 40% cocoa solids, broken into pieces 2 tbsp golden syrup 165g/5¾oz Nice biscuits 180g/6¼oz dark chocolate, minimum 40% cocoa solids, broken into pieces100g/3½oz caster sugar 4 tbsp Irish cream liqueur300ml/10fl oz double cream 180g/6¼oz dark chocolate, minimum 40% cocoa solids, broken into pieces 100g/3½oz caster sugar 4 tbsp Irish cream liqueur 300ml/10fl oz double cream 12 chocolate truffles, or chocolate treat of your choice icing sugar, to dustdouble cream, to serve (optional) 12 chocolate truffles, or chocolate treat of your choice icing sugar, to dust double cream, to serve (optional) Method Line the base of a 23cm/9in springform round cake tin with baking paper. To make the base, heat the butter, chocolate and golden syrup in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Heat until melted, stirring until smooth. Break the biscuits into large and chunky pieces, do not bash into crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm. To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear. Boil for 1 minute. Very carefully pour the sugar syrup into the food processor and blend until the chocolate has melted. The chocolate sugar mix should coat the back of a spoon. Add the Irish cream liqueur and blend again.Whisk the cream to medium–firm peaks in a large bowl. Pour the chocolate mixture into the cream, a little bit at a time and carefully fold together until all incorporated and smooth. Release the sides of the tin and remove the biscuit base. Discard the baking paper, then return the biscuit base to the tin and close the springform sides. Spoon the mousse mix onto the biscuit base and chill in the fridge overnight.To decorate, arrange the truffles around the edge of the tart and dust lightly with icing sugar. Serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate. Cut into wedges to serve, with double cream, if desired. Line the base of a 23cm/9in springform round cake tin with baking paper. Line the base of a 23cm/9in springform round cake tin with baking paper. To make the base, heat the butter, chocolate and golden syrup in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Heat until melted, stirring until smooth. To make the base, heat the butter, chocolate and golden syrup in a heatproof bowl set over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Heat until melted, stirring until smooth. Break the biscuits into large and chunky pieces, do not bash into crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm. Break the biscuits into large and chunky pieces, do not bash into crumbs. Add to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm. To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear. Boil for 1 minute. Very carefully pour the sugar syrup into the food processor and blend until the chocolate has melted. The chocolate sugar mix should coat the back of a spoon. To make the filling, place the chocolate in a food processor. Blend to a fine powder. Place the sugar in a saucepan with 6 tablespoons of water and dissolve over a low heat until clear. Boil for 1 minute. Very carefully pour the sugar syrup into the food processor and blend until the chocolate has melted. The chocolate sugar mix should coat the back of a spoon. Add the Irish cream liqueur and blend again. Add the Irish cream liqueur and blend again. Whisk the cream to medium–firm peaks in a large bowl. Pour the chocolate mixture into the cream, a little bit at a time and carefully fold together until all incorporated and smooth. Whisk the cream to medium–firm peaks in a large bowl. Pour the chocolate mixture into the cream, a little bit at a time and carefully fold together until all incorporated and smooth. Release the sides of the tin and remove the biscuit base. Discard the baking paper, then return the biscuit base to the tin and close the springform sides. Release the sides of the tin and remove the biscuit base. Discard the baking paper, then return the biscuit base to the tin and close the springform sides. Spoon the mousse mix onto the biscuit base and chill in the fridge overnight. Spoon the mousse mix onto the biscuit base and chill in the fridge overnight. To decorate, arrange the truffles around the edge of the tart and dust lightly with icing sugar. To decorate, arrange the truffles around the edge of the tart and dust lightly with icing sugar. Serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate. Cut into wedges to serve, with double cream, if desired. Serve straight from the fridge. Using a hot palette knife, run the knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to serving plate. Cut into wedges to serve, with double cream, if desired. Recipe tips This tart can be made up to 1 day ahead, then chill in the fridge until ready to use. It also freezes well.