Anyone made Delia's Chocolate Truffle Torte?

[Gweipo]

I am looking at this as a possible Christmas dessert. Has anyone ever made it? Is it really as nice as she makes out?

You can use golden syrup instead of liquid glucose - no difference in taste or texture ime. I like it with amaretto liqueur in it and the amaretti biscuits. It is very rich and lasts well. Also try it with whipped cream flavoured with amaretto or Chantilly cream with brandy or rum added.

Are Amaretti biscuits readily available in the supermarkets or do I have to go hunting for an Italian deli?

Another one who is now definitely going to give this a go for Christmas!
Thanks OP

@SilkenTofu - any larger supermarket will have them either in the biscuit aisle or with the ready made meringues and flan cases. You need the crisp ones, not the soft. If they don't have them, but they have ratafias, you can use those instead.

Is it just as nice if frozen and defrosted ?

Thank you wow

Yes, it is worth every calorie and freezes like a dream. I made it without the biscuits and added cointreau for a nut free friend. Cover the top in chocolate curls or squished chocolate flake when you've turned it out.

It’s one of the best posh deserts I have ever made. The specified quantity feeds about twenty!

What type of rum should you use?

I've made it loads. Freezes really well. All children I know have eaten it as is, no reduction in alcohol!

help! I made this yesterday to freeze ready for Christmas. I noticed when the chocolate melted it wasn't 'glossy' then saw that the bowl was just touching the water instead of just above it. Have I ruined it? Will it be awful and bitter? This is why I don't make cakes

I don't think it will make any difference tbh - if the chocolate gets water in it, it seizes up and you would have a stiff, grainy mass on your hands. The cream has a high fat content and some water so providing it mixed together okay it should be fine. You won't have burned the chocolate because you used a bowl above simmering water.

Did you taste the mixture (or lick anything clean afterwards)? You'd have noticed if something was wrong.

I've been making this for at least 20years and it's such a good, portable, dessert for parties as I just take it in the tin and upend it onto a plate once we get there.

I can't believe I've never made this! Where have I been!

Shameless brazen palce-marking.

We made it. It came out alright but TBH it is way too rich for us. I have cut it up and frozen it as my lot can't take more than an inch square of it.
I won't make it again.