Chocolate Truffle Torte

9 inch springform pan lined with parchment paper

1 lb imported bittersweet chocolate, chopped

½ cup butter

1/3 cup Amaretto, Grand Marnier, rum or brandy

1 cup whipping cream

1 cup crumbled Amaretti cookies (about 20 cookies)

¼ cup confectioner’s sugar

1 tbsp Amaretto, Grand Marnier, rum or brandy

1.       In a bowl set over (not in) a saucepan of simmering (not boiling) water, melt chocolate with butter. Remove bowl from saucepan.  Cool to room temperature. Stir in Amaretto.

2.       In a bowl, beat whipping cream until stiff peaks form. Fold into cooled chocolate mixture. Sprinkle amaretti crumbs over bottom of prepared pan.  Pour in chocolate mixture. Cover and refrigerate until firm.

3.       Remove springform side. Slide torte, crumb-side down, onto serving platter. In a bowl, beat whipping cream with confectioner’s sugar, if desired, until stiff peaks form. Beat in Amaretto. Pipe rosettes around base of torte, if desired, or simply serve a dollop of whipped cream on each plate.

* The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main