Chocolate truffle torte
- 350g biscotti
- 150g butter, melted
- 5ml ground allspice
- 250ml fresh cream
- 500g 70% dark chocolate, finely chopped
- 250g strawberries
- 30ml castor sugar
- 25ml vermouth per slice, to serve
To make the base, grind the biscotti to coarse crumbs and mix in the butter and allspice. Pat the mixture into a loose bottomed tart tin and set aside.
For the filling, heat the cream until it comes to a simmer then remove from the heat and pour over the chocolate pieces.
Stir until the chocolate has melted. Allow to cool for 5 minutes before tipping into the pie base and letting it set overnight in the fridge.
For the strawberries, wash, trim and quarter them. Sprinkle the castor sugar over the mixture and set aside in order for the fruit juices to be released, at least 20 minutes.
To serve, cut the tart into slices and spoon the strawberry mixture onto each slice.
Serve each slice with a tot of vermouth to be poured over by the guests.