We’ve sometimes made this in one large M&S tart case – the choice is yours. Either way, these are very pretty, with a wonderfully glossy surface, but you could give them a dusting of cocoa.
|192g pack of 8 all-butter sweet tartlet cases (M&S)|
|320g jar Fairtrade rich chocolate truffle sauce (M&S)|
|50g unsalted butter|
|2 tablespoons half-fat crème fraîche|
|1 tablespoon Cognac (or dark rum)|
|well-chilled pouring cream or crème fraîche, to serve|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
Delia's How to Cheat at Cooking
Start off by putting the chocolate truffle sauce, butter, creme fraiche and Cognac into a heatproof bowl, then place the bowl over a pan of barely simmering water, making sure the base of the bowl doesn’t actually touch the water.
Heat gently, until smooth and glossy, stirring now and then.
Now pour the chocolate mixture into the tartlet cases. Leave them to cool before covering and chilling in the fridge for a minimum of 11⁄2 hours.
Serve with a generous amount of cream or creme fraiche.
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Made in moments, this trifle is a real treat for chocolate lovers. And even complete beginners can make this, as all it involves is a quick trawl round the supermarket and an assembly job.
Maybe the speediest dessert ever, this luscious tart combines hedgerow berries and Bramley apples in a classic pairing that will have you asking for second helpings!
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