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Ingredients

  • 250g chocolate spread

  • 2 tbsp golden syrup

  • 568ml carton double cream

  • 4 tsp of orange zest

  • 1 tsp ground cinnamon

  • cocoa powder, for dusting

 

 

Tip

Smoothest finish

For a great cake finish, line the tin with plastic to get a smooth edge, so you’ll also need an (unused) A4 clear plastic folder. Simply cut it to shape to replace greaseproof paper for a fantastic finish!

Chocolate Truffle Pie

We couldn't ignore all those chocolate lovers out there! There is onlly one thing better than a mouthwatering chocolate truffle pie - and that's no cooking necessary!
 

Method

 

  1. Spoon the chocolate spread into a large heatproof bowl, fold in the syrup and pour in about a quarter of the cream.

  2. Get your cake tin ready. Cut out a disc to fit in the bottom of the tin and 3 strips to line the sides.

  3. Pour the rest of the cream into a very large bowl and tip in the orange zest and cinnamon. Whip with a balloon whisk until the cream wobbles like a thick milkshake, and when you dribble some cream from the whisk, the trail it leaves in the cream below should disappear in 1-2 seconds.

  4. Pour the chocolate into the bowl containing the cream. With the largest metal spoon you’ve got, fold the cream and chocolate together in a figure-of-eight motion. Don’t be nervous – keep going until they are evenly and smoothly mixed and the mixture has a soft, pillowy, downy texture – you will see and feel it thicken as you fold.

  5. To set the truffle, pour the chocolatey cream into the tin and level the surface with the back of the spoon. Put the tin in the fridge and leave to firm up. This can happen in under an hour, but you may need to leave it longer, depending on the coldness of your fridge (you can leave it overnight if this is more convenient).

  6. Unmould and serve. Unclip and remove the side of the tin, then remove the pieces of paper around the sides. Invert a serving plate over the pie and turn it upside down on to it. Lift off the tin base. Dust all over with cocoa (including the plate if you wish to be fashionable) and serve in thin slices.

          
Ideal recipe for kids
20 minute preparation
Suitable for vegetarians
Freezeable

 

 

 

% of a child's RDA* (per slice)

total kcals - 39%     saturates - 75 %

protein - 8 %           fibre - 6%

 

carbs - 8 %                 sugar - 17%

 

fat - 39%                      salt - 2%

 

        
Servings

      12 slices    

 

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