Chocolate truffle filling

500ml uht whipping cream

100ml milk

50g sugar

50g glucose

300g 70% dark choc

90g milk choc

30g unsalted butter


Torte base

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.