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    Chocolate Truffle Slice

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    Chocolate Truffle Slice

    "While staying at The Old Bakery in Moreton-in-Marsh, Gloucestershire, I ate the most divine chocolate truffle dessert I've ever tasted," writes Mrs Jean Gray from north London. "Please ask chef-proprietor Linda Helme to share the recipe". Since the only ingredents are double cream and dark chocolate, we felt justified in including this luscious dish in our 'pure' issue.

    • Preparation time: 30 minutes, plus 2 hours chilling
    • Total time: 2 hours 30 minutes 60 minutes 60 minutes 30 minutes

    Serves: 8 - 10


    • 568ml carton double cream, at room temperature
    • 225g dark chocolate (with at least 70per cent cocoa solids)
    • Cocoa powder, to finish


    1. Break the chocolate into small pieces and place in a basin over a pan of just-simmering water. Make sure the basin does not actually touch the water. Leave until the chocolate is completely melted, stirring once or twice. Remove from the heat and leave to cool slightly.
    2. Meanwhile, use a wad of kitchen paper dipped in a little vegetable oil to grease a loose-bottomed, 20cm-diameter cake tin, which must be at least 5cm deep. Line the oiled tin with clingfilm.
    3. Whip the cream until it holds soft peaks. (It's important that the cream is at room temperature before you begin, in order to obtain the correct, smooth texture to the finished dish.) Stir a large spoonful of the whipped cream into the warm, melted chocolate. Mix it in completely, ensuring there are no white streaks remaining. Then, carefully but thoroughly, fold this chocolate and cream mixture into the remaining whipped cream. Pour the mixture into the prepared cake tin and smooth the top so it is completely level. Chill the mixture for at least 2 hours.
    4. To serve the truffle slice, turn the tin upside down on to a plate, let the cake slip out, then remove the cling film. Dust the cake with sieved cocoa powder, then cut into slices with a sharp, warm knife.

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