Rich Chocolate Truffle Torte

Ingredients

3oz butter
5oz digestive biscuits, crushed
1 x 397g can of sweetened condensed milk
1 lb plain chocolate
6 tbspns brandy
300ml double cream
5oz plain or milk chocolate curls

Method

1. Melt the butter & stir in the biscuits, press into the base of a 20cm loose-bottomed cake tin & chill
2. Meanwhile place the condensed milk, chocolate and brandy in a large bowl
3. Place the bowl over a pan of simmering water & stir until the chocolate has melted
4. Using a hand whisk beat until smooth, leave to cool for 1 hour
5. Whisk the cream into the chocolate mixture and pour over the biscuit base
6. Chill for 12 hours overnight
7. To make the chocolate curls, melt the chocolate and spread over a cold metal baking sheet. Chill until just set, then using a knife or potato peeler, scrape across the chocolate to make curls
8. Scatter the chocolate curls over the torte

Serves 8 to 10

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