This Marry Berry Chocolate Truffle Tart is a rich and indulgent recipe, which uses Bournville chocolate and Baileys cream liqueur. It’s the ultimate comfort food recipe, ready in about 8 hours including chilling time.
Marry Berry Chocolate Truffle Tart Ingredients
For the base:
- 100g (3½oz) butter
- 135g (4¾oz) Bournville chocolate, broken into pieces
- 2½ tbsp golden syrup
- 165g (5½oz) Nice biscuits, broken into 5mm (¼in) pieces
For the chocolate mousse filling:
- 180g (6¼oz) Bournville chocolate, broken into pieces
- 100g (3½oz) caster sugar
- 4 tbsp Baileys cream liqueur
- 300ml (½ pint) pouring double cream
For the decoration:
- 12 truffle chocolates
- Icing sugar, to dust
How To Make Marry Berry Chocolate Truffle Tart
- Prep the tin: Line the base of a 23cm springform tin with non-stick baking paper without greasing.
- Make the base mixture: Gently melt butter, chocolate, and golden syrup over simmering water, stirring until smooth.
- Add biscuits and chill: Stir biscuit pieces into chocolate mix, press into the tin, and chill for 30 minutes.
- Secure the base again: Remove the firm base, discard baking paper, return base to tin, and secure the sides.
- Make chocolate filling: Blitz chocolate in a food processor. Heat sugar with water until clear, boil 1 minute, pour into processor and blend. Add Baileys and blend again.
- Fold in cream: Whip cream to medium peaks, fold in chocolate mixture until smooth, and chill overnight.
- Decorate and serve: Arrange truffles on top, dust with icing sugar, and slice using a hot palette knife.
Recipe Tips
- What kind of chocolate should I use?
Use chocolate with around 40% cocoa solids to ensure the right set and texture. - How far in advance can I make it?
This tart can be made up to one day ahead of time. - Can I freeze this tart?
Yes, it freezes well for longer storage. - Why re-secure the base after chilling?
Removing the baking paper prevents sticking and ensures a clean presentation.
What To Serve With Chocolate Truffle Tart
This tart is rich, so pair it with lighter or creamy sides:
- Pouring cream or whipped cream
- Fresh berries
- Espresso or strong black coffee
- A scoop of vanilla ice cream
How To Store Chocolate Truffle Tart
Refrigerate:
Store covered in the fridge for up to 3 days.
Freeze:
Wrap tightly in cling film and foil, freeze for up to 1 month. Thaw in fridge before serving.
Chocolate Truffle Tart Nutrition Facts
- Calories: ~480 per serving
- Fat: 34g
- Carbohydrates: 38g
- Protein: 4g
- Sugar: 26g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use different liqueur instead of Baileys?
Yes, Kahlúa or amaretto can be used as a substitute.
Why is my chocolate filling grainy?
Make sure the sugar syrup is fully dissolved and boiling before blending with chocolate.
How to cut the tart cleanly?
Use a hot palette knife and clean between slices for smooth cuts.
Can I make this tart without alcohol?
Yes, you can omit the Baileys and use a splash of cream instead.
Marry Berry Chocolate Truffle Tart
Description
A rich, chocolatey tart with a biscuit base and creamy Baileys mousse, topped with truffles and icing sugar.
Ingredients
Instructions
- Line a 23cm springform tin with baking paper.
- Melt butter, chocolate, and syrup gently; stir in crushed biscuits.
- Press into tin base and chill for 30 mins.
- Remove paper, re-secure base in tin.
- Blitz chocolate in processor; add boiled sugar syrup and blend.
- Add Baileys, blend again; fold into whipped cream.
- Spread mousse over base, chill overnight.
- Decorate with truffles and dust with icing sugar before serving.
Notes
- Use chocolate with 40% cocoa solids for best results.
- Ensure sugar syrup is boiled and hot before mixing with chocolate.
- Whip cream only to medium peaks to avoid overmixing.
- Serve chilled straight from the fridge for best texture.