Mary Berry Chocolate Truffle Tart (No Bake)
, Published Nov 19, 2024
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This decadent chocolate truffle tart has a crisp biscuit base and a rich chocolate filling. A perfect no-bake dessert for chocoholics everywhere!
You will also love my Chocolate Victoria Sponge Cake
Do you ever feel stuck while baking and think WWMBD (what would Mary Berry do?). She is the Queen of easy foolproof baking and I still mourn the day she left the Great British Bake Off. Today we will be making one of her new recipes from Easy Foolproof Dinners, a truly delicious Chocolate Truffle Tart.
With it’s crunchy base and silky smooth chocolate mousse filling with a hint of Baileys Irish Cream, it’s the perfect dessert to impress friends and family with – even a tiny slice will elicit sighs of pleasure! My children however fell on it like barbarians and polished off half the tart in the blink of an eye…
Full disclosure… I did tweak Mary’s recipe as I found the process a little bit fussy and out of reach for those who don’t own a food processor.
Chocolate Truffle Tart Ingredients
This recipe has two distinct parts – a crunchy chocolate biscuit base and a rich creamy chocolate truffle filling. It sounds fancy and tastes amazing, but it’s very easy to make and there’s no baking involved! Be sure to prepare a day in advance of serving to allow for the tart to set in the fridge.
For the base
- Biscuits (cookies) – Mary Berry uses Nice biscuits which I am not familiar with. I used plain butter biscuits but you can use whatever you like, including Digestives, Oreos or other types of cookies.
- Butter – unsalted butter (do not use margarine).
- Golden syrup, corn syrup or honey.
- Chocolate – semi-sweet chocolate chips or a good quality baking chocolate with at least 40% cocoa solids.
For the chocolate mousse filling
- Chocolate – use the same type as for the base.
- Baileys Irish Cream or another cream liqueur (this is optional – you can substitute the alcohol with more cream).
- Golden syrup, corn syrup or honey.
- Cream – double cream (heavy cream).
- Chocolate truffles to decorate (Baileys chocolate truffles are ideal).
How to make Chocolate Truffle Tart
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Make the crust
Line the bottom and sides of an 8-inch springform cake tin with baking paper. A little cake release will ensure the paper sticks to the pan but don’t spray the paper itself after lining the tin.
▼ Place the chocolate chips, cubed butter and golden syrup in a mixing bowl. Microwave for 30 second bursts until the butter and chocolate start to melt and stir until completely smooth.
▼ Break up the cookies into small pieces using a knife or simply your hands. We want small pieces but no crumbs / dusty bits. Stir the cookies into the melted chocolate and transfer to the prepared pan. Press down firmly with the back of a spoon to create an even base and chill in the fridge until set.
Make the filling
Place the chocolate, cream, Baileys and golden syrup in a mixing bowl and microwave for 30 second bursts, stirring, until the chocolate melts. Set aside to cool slightly.
▼ Whisk the cream with a hand or stand mixer on medium speed until soft peaks form. Gradually fold the whisked cream into the melted chocolate until evenly combined with no white streaks. Reserve a small amount of cream to pipe on the tart as decoration.
▼ Pour the truffle filling over the chilled base and use a small offset spatula to level. Chill in the refrigerator for at least two hours or overnight until set.
Decorate and serve
▼ Release the tart from the springform tin and carefully peel the paper off the sides and bottom. Pipe the cream on the tart, if using. Arrange the truffles around the edge of the tart and dust with a little icing sugar. To slice, run a sharp knife under hot water, dry and press down firmly to cut the tart.
Recipe Notes and FAQs
- If you don’t have a microwave, you can melt the chocolate using the double boiler method – simply place the bowl over a saucepan of barely simmering water (the bottom of the pan should not touch the boiling water) and allow the chocolate to melt slowly.
- Store the tart in the fridge but allow it to come to room temperature for at least an hour before serving.
- Use a good quality chocolate bar or chocolate baking chips and high fat cream otherwise you may have trouble with the chocolate tart setting.
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Mary Berry Chocolate Truffle Tart (No Bake)
Video
Equipment
Ingredients
For the base
- 1 cup (175g) chocolate chips *see note 1
- ½ cup (115g) butter, unsalted
- 3 tbsp golden syrup or corn syrup / honey
- 5 ½ oz (165g) plain butter biscuits *see note 2
For the filling
- 7 oz (200g) chocolate chips *see note 1
- ⅓ cup (80ml) cream , heavy / double
- 3 tbsp Baileys or extra cream
- 1 tbsp golden syrup or corn syrup / honey
- 1 cup (250ml) cream , heavy / double
To decorate
- chocolate truffles
- icing sugar , to dust
Instructions
Make the crust
- Line the bottom and sides of an 8-inch springform cake tin with baking paper. A little cake release will ensure the paper sticks to the pan but don’t spray the paper itself after lining the tin.
- Place the chocolate chips, cubed butter and golden syrup in a mixing bowl. Microwave for 30 second bursts until the butter and chocolate start to melt and stir until completely smooth. You can also do this over a double boiler – place the bowl over a saucepan of barely simmering water and allow the chocolate to melt slowly.½ cup (115g) butter, unsalted, 1 cup (175g) chocolate chips, 3 tbsp golden syrup
- Break up the biscuits into small pieces using a knife or simply your hands. We want small pieces but no crumbs / dusty bits. Stir the cookies into the melted chocolate and transfer to the prepared pan. Press down firmly with the back of a spoon to create an even base and chill in the fridge until set.5 ½ oz (165g) plain butter biscuits
Make the filling
- Place the chocolate, cream, Baileys and golden syrup in a mixing bowl and microwave for 30 second bursts, stirring, until the chocolate melts. Set aside to cool slightly.7 oz (200g) chocolate chips, ⅓ cup (80ml) cream, 3 tbsp Baileys, 1 tbsp golden syrup
- Whisk the cream with a hand or stand mixer on medium speed until soft peaks form. Reserve a few tablespoons for piping on the tart (optional!).1 cup (250ml) cream
- Gradually fold the whisked cream into the melted chocolate until evenly combined with no white streaks. Reserve a small amount of cream to pipe on the tart as decoration if you like.
- Pour the truffle filling over the chilled base and use a small offset spatula to level. Chill in the refrigerator for at least two hours or overnight until set.
Decorate and serve
- Release the tart from the springform tin and peel the paper off the sides and bottom. Pipe the cream on the tart, if using. Arrange the truffles around the edge of the tart and dust with a little icing sugar.chocolate truffles, icing sugar
- To slice, run a sharp knife under hot water, dry and press down firmly to cut the tart.
Notes
- Note 1: I like to use semi-sweet chocolate chips but you can also use a good quality baking chocolate bar. Chop it into small pieces before using.
- Note 2: you can use any type of plain biscuits / cookies in the base or go for something like Oreos.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
you don’t tell us what weight of biscuits to use, it’s not on the list of ingredients.
please enlighten us, thank you!
Hi Julie – the weight and all other measurements are in the recipe card at the end of the post