Ingrededients

For the crust

1½ cups chocolate cookie crumbs
5 tablespoons melted butter
2 tablespoons sugar

For the truffle filling

12 ounces semisweet or bittersweet chocolate, finely chopped
1½ cups heavy whipping cream
¼ cup unsalted butter
2 tablespoons sugar
1 teaspoon vanilla extract
¼ teaspoon salt

For topping

Cocoa powder or chocolate shavings
Fresh berries, optional
Whipped cream, optional
Instructions
Prepare the crust: Heat oven to 350°F (175°C). Mix cookie crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes. Cool completely.
Make the truffle filling: Place chopped chocolate in a heatproof bowl. Heat cream, butter, and sugar in a saucepan until steaming and just beginning to simmer.
Pour the hot cream mixture over the chocolate. Let sit for 2 minutes, then whisk gently until completely smooth.
Stir in vanilla and salt.
Fill the torte: Pour the chocolate mixture over the cooled crust and smooth the top.
Chill for at least 4 hours, preferably overnight, until firm.
Remove from the springform pan and dust with cocoa powder or decorate with chocolate shavings.
Let stand at room temperature for 15–20 minutes before slicing.

Tip: For an especially rich, silky texture, use good-quality chocolate containing around 60–70% cacao.

Yield 8 servings