Bucks &amp; Oxon

<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MaryBerry-copy.jpg" alt="Mary Berry Chocolate Truffle Tart" class="wp-image-176529" srcset="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MaryBerry-copy.jpg 1000w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MaryBerry-copy-800x800.jpg 800w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MaryBerry-copy-400x400.jpg 400w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MaryBerry-copy-500x500.jpg 500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



Delicious, rich and very naughty, this is a chocolate tart with a chocolate biscuit base. Be sure to use chocolate that has around 40% cocoa solids to ensure it has a smooth texture and sets perfectly. The base of the tart is like rocky road without the marshmallows, so it is very indulgent! Mary’s tip: it can be made a day ahead, and it freezes well.



Serves 10



For the base:



100g (3oz) butter



135g (4oz) Bournville chocolate, broken into pieces



21/2 tbsp golden syrup



165g (5oz) Nice biscuits, broken into 5mm pieces



For the chocolate mousse filling:



180g (6oz) Bournville chocolate, broken into pieces



100g (3oz) caster sugar



4 tbsp Baileys cream liqueur



300ml pouring double cream



For the decoration:



12 truffle chocolates



Icing sugar, to dust







METHOD:



1. Line the base of a 23cm (9in) springform tin with non-stick baking paper. (Do not grease the base.)



2. To make the base, measure the butter, chocolate and golden syrup into a bowl. Heat gently over a pan of simmering water, making sure the base of the bowl doesn’t touch the water, until melted, stirring until smooth.



3. Add the biscuit pieces to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm.



4. Release the spring sides and remove the firm biscuit base from the tin. Discard the baking paper underneath, then return the biscuit to the tin base and resecure the springform sides.



5. To make the filling, place the chocolate in a food processor. Whiz until you have a fine powder. Measure the caster sugar into a saucepan with 6 tablespoons of water. Dissolve over a low heat until clear. Boil for 1 minute. Pour the sugar syrup into the food processor and whiz until the chocolate has melted. Add the Baileys and whiz again.



6. Whisk the cream in a large bowl until medium–firm peaks. Pour the chocolate mixture into the cream and carefully fold together until smooth. Spoon onto the biscuit base and chill in the fridge overnight.



7. To serve, arrange the chocolate truffles around the edge of the tart and dust lightly with icing sugar. Make sure you serve straight from the fridge. Run a hot palette knife around the edge of the mousse and release the sides of the tin. Slide a palette knife under the base and transfer the tart to a serving plate.



8. Cut into wedges to serve, with extra pouring cream, if liked.







Extracted from&nbsp;Mary&#8217;s Foolproof Dinners by&nbsp;Mary Berry, BBC Books, £28. Photography by Tara Fisher.



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="788" height="1000" src="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MARYS-FOOLPROOF-DINNERS_Front-1-788x1000.jpg" alt="Mary's Foolproof Dinners" class="wp-image-176523" srcset="https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MARYS-FOOLPROOF-DINNERS_Front-1-788x1000.jpg 788w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MARYS-FOOLPROOF-DINNERS_Front-1-630x800.jpg 630w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MARYS-FOOLPROOF-DINNERS_Front-1-315x400.jpg 315w, https://dev.muddystilettos.co.uk/bucksoxon/wp-content/uploads/sites/3/2024/11/MARYS-FOOLPROOF-DINNERS_Front-1.jpg 1000w" sizes="(max-width: 788px) 100vw, 788px" /></figure>

Christmas recipe: Mary Berry’s Chocolate Truffle Tart

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