Chocolate Amaretto Truffle Torte for Valentine's Day!

Sachin has perfected a decadent chocolate dessert. It is surprisingly easy and incredibly rich. We served a dinner party of 12 one recipe of this dessert and it worked out perfectly. You can make it the night before too (just wait to dust with cocoa powder). We give it a solid 5 stars for taste and fancy appearance to easy preparation ratio!

Happy Valentine's Day to all!

Ingredients

Crust:

1 C flour

1/3 C butter

½ C sugar

2 Tbsp. unsweetened cocoa powder (like scharffenberger)

Filling:

2 ½ C whipping cream

2 Tbsp milk

3 Tbsp amaretto liqueur

8 oz semisweet chocolate (I like 60-70% cacao)

3 oz bittersweet chocolate (about 82%)

Topping:

Unsweetened cocoa powder

Directions

To make the Crust:

Preheat oven to 400 degrees.

Melt butter. Stir in sugar and cocoa powder.

Mix in flour until well mixed and mixture resembles fine crumbs. (I like to cut this with a pastry blade)

Press mixture into bottom of 10 inch springform pan. (do not use all of mixture if using a smaller springform)

Bake for 15-20 minutes or until edges begin to brown. Remove and cool. (don’t overcook this or it will turn out like a Frisbee. I used 15 minutes the last time and it was perfect.)

To make the filling:

Melt chocolate (after rough chop) in double boiler and remove from heat.

Mix whipping cream, amaretto, and milk in a bowl and whip just until the mixture begins to firm up and hold shape. (?soft peaks?)

Fold chocolate into the whipped cream mixture until just mixed.

Pour filling over the cooled crust and refrigerate for at least 4 hours.

Sprinkle with cocoa powder and serve.

Serves 12 small pieces.