Lemon White Chocolate Truffle Torte

Lemon Chocolate Truffle Torte

I used to make this recipe if ever we have friends and family visiting as it was so easy to make and could be done with a few basic stock ingredients that could be kept in the cupboard. We’ve made this recipe with lemons but you can use whichever chocolate and whatever liquid to flavour you fancy, it’s really lovely with Baileys or coffee too.

Ingredients

  • 250g of biscuits or brownies – we use digestive biscuits but you could use ginger nuts
  • 50g of softened butter
  • 150g of Dark Chocolate (we use a 55% chocolate as it’s not too bitter)
  • 500g of White Chocolate
  • Zest and juice of 3 unwaxed lemons
  • 100ml of double cream
  • Shavings of dark chocolate to decorate

Equipment

You will need to prepare the following items:

  • 2 large mixing bowls
  • 1 metal spoon
  • 1 large flan dish – lightly greased
  • 1 saucepan

Method

  1. Lightly grease with a little butter a large flan dish, alternatively you could serve individual portions in glass ramekins
  2. Break the biscuit or brownie pieces into small crumbs
  3. Melt the dark chocolate and butter together in a bowl over hot water or on a low heat in the microwave with short bursts of heat
  4. Mix the crumbs and chocolate together until all the crumbs are covered in chocolate. The chocolate will hold it together and the butter will enable this to be cut into pieces so it is not too brittle
  5. Pour into the flan dish and press down firmly to cover the base, place in the fridge.
  6. Put the white chocolate into a bowl
  7. Grate the zest of the lemons into a small saucepan
  8. Juice about 3 or 4 lemons to get 150ml of lemon juice, place this and the double cream into the saucepan with the zest
  9. Place the saucepan on the heat and bring to the boil when it has reached a rolling boil pour over the chocolate
  10. Jiggle the bowl so the chocolate is covered by the hot cream mixture but do not stir.
  11. Let the mixture sit for about 5 minutes and then give it a good stir to incorporate all of the chocolate with the hot cream.
  12. Pour the lemon sauce over the chilled torte base, decorate with dark chocolate shavings and leave to set for about an hour before removing from the tin to serve.
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Dark Chocolate - 55%
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