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Chocolate truffle slice

A wickedly tempting treat with your morning coffee, or a simple yet

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Ingredients (Makes 14 finger slices, or 16 small wedges)
  • 1 x 150g packet Fox’s Chocolate Viennese Melts
  • 200g/7oz ground almonds
  • 225g/8oz good-quality plain chocolate, roughly broken into pieces
  • 2 tbsp dark rum
  • 50g/2oz unsalted butter
  • 2 tbsp golden syrup
  • Icing sugar for dusting
  • Strawberries to serve
First turn your Viennese biscuits into crumbs, either by whizzing in a food processor or by placing them in a strong plastic bag and beating them with a rolling pin. Place the crumbs in a bowl and mix with the ground almonds.

Place the chocolate, rum, butter and golden syrup in a pan and heat gently until melted, stirring occasionally. Pour over the biscuit mix and stir until well combined.

Transfer the mixture to either a loose-bottomed rectangular tin (35x11cm/14x41⁄2in) or a 20cm/8in springform tin. Level the top and place in the fridge for at least one hour. When ready to serve, cut into 2.5cm/1in-wide finger slices or thin wedges and serve lightly dusted with icing sugar and with fresh strawberries on the side.

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