Mary Berry Chocolate Truffle Tart (No Bake)

5 from 1 vote

This decadent chocolate truffle tart has a crisp biscuit base and a rich chocolate filling. A perfect no-bake dessert for chocoholics everywhere!

Prep Time15

Cook Time0

Chilling8

Course: Dessert

Cuisine: British

Keyword: Chocolate truffle tart

Servings:

Calories: 518kcal

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

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.

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.

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.