If you want something very rich and delicious have you tried Delia Smith's Truffle Torte? It is fantastically wonderful, although it is best served cold from the fridge, so may not taste quite as good at room temperature sat on the buffet table.
You need
5 tabs liquid glucose - you can get this from Boots Chemists.
1lb (450g) of good quality plain chocolate.
5 tabs brandy or rum.
1 (570ml) pint double cream at room temperature.
3oz Amaretti biscuits, crushed finely with a rolling pin.
9inch cake tin lined with greaseproof paper and sides lightly brushed with oil (groundnut if poss)
To make
Sprinkle the crushed amaretti biscuits over the base of the tin. Melt the chocolate in a double saucepan with the liquid glucose and brandy or rum. Leave the mixture to cool for 5 mins until it feels just warm.
Beat the cream until slightly thickened and fold half this mixture into the chocolate mixture. Now fold this cream and chocolate mixture into the remaining cream. Make sure you do this well or you end up with a marble effect torte! Once you have blended this mixture well, pour this into the prepared tin and tap the tin to even out the mixure. Cover with cling film and chill overnight.
Just before serving, run a palette knife around the rim of the torte, give it a good shake and turn it out onto your serving plate. To finish off, dust the top with some cocoa powder.
This recipe serves 10 people, but I remember when I made it, it served more as it is a very rich pudding and a little goes a long way!
it is good served with single cream. Enjoy!
Sue