Chocolate truffle filling
500ml uht whipping cream
300g 70% dark choc
90g milk choc
30g unsalted butter
300g crushed digestive biscuits
Melted butter to combine the crumb
Combine cream, milk, sugar and glucose in a pan and bring to the boil/ When ready, pour over the remaining torte filling ingredients.
For the base, mix butter and crushed biscuits before refrigerating for 5 minutes to harden. Remove the base from the fridge and pour the chocolate mixture over and set in the fridge for 1 hour.