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.
NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact ingredients that were available then. We have kept these recipes on the site, as we know many people have adapted them to what is currently available.
This recipe is from Delia's How to Cheat at Cooking. Serves 8
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.