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Takes: 35 minutes (plus chilling time)
Serves: 10

No nutritional information available.

Ingredients

For the base:

- 100g butter, chopped
- 135g Bournville chocolate, broken into pieces
- 2½ tbsp golden syrup
- 165g Nice biscuits, broken into 5mm pieces

For the chocolate mousse filling:

- 180g Bournville chocolate, broken into pieces
- 100g caster sugar
- 4 tbsp Baileys cream liquor
- 300ml double cream

For the decoration:

- 12 truffle chocolates
- Icing sugar, to dust

Method

1. Line the base of a 23cm springform tin with non-stick baking paper.

2. For the base, measure the butter, chocolate and syrup into a bowl. Heat gently over a pan of simmering water, making sure the base of the bowl does not touch the water, until melted and smooth.

3. Add the biscuit pieces to the chocolate mixture and stir to coat. Spoon into the base of the tin and press down with the back of a spoon until level. Chill in the fridge for 30 minutes until firm.

4. Release the spring sides and remove the biscuit base from the tin. Discard the baking paper, then return the biscuit to the tin base and re-secure the springform sides.

5. For the filling, place the chocolate in a food processor. Whiz until you have a fine powder. Measure the sugar into a saucepan with 6 tbsps water. Dissolve over a low heat until clear. Boil for 1 minute. Pour the sugar syrup into the food processor and whiz until the chocolate has melted. Add the Baileys and whiz again.

6. Whisk the cream in a large bowl until medium–firm peaks. Pour the chocolate mixture into the cream and carefully fold together until smooth. Spoon onto the biscuit base and chill overnight.

7. To serve, arrange the truffles around the edge of the tart and dust lightly with icing sugar. Serve with cream, if liked.