Chocolate Caramel Truffle Torte
Yield: 16 Servings
Crust:

Pecans, very finely chopped

Sugar

Land O'Lakes Butter, melted

Filling:

Whipping cream (1 pint)

Chocolate, real, high quality, semisweet, coarsely chopped, or 2-2/3 cups semi- sweet real chocolate chips

Caramel Sauce:

Brown sugar, firmly packed

Sugar

Corn syrup, light

Land O'Lakes Butter

Whipping cream

Garnish:

Whipping cream, whipped
1 3/4 cups

2/3 cup

1/4 cup
2 cups
16 oz
3/4 cup

3/4 cup

1/2 cup

1/3 cup

2/3 cup
1 1/3 cups
Heat gas oven to 350°F. In medium bowl, stir together all crust ingredients; firmly press onto bottom and up sides of 10-inch tart pan with removable bottom. Place on cookie sheet; bake 15 to 18 minutes or until lightly browned. Cool completely.

In 2-quart saucepan, over medium heat, cook 2 cups whipping cream until just comes to a boil (5 to 8 minutes). Remove from heat; stir in chocolate until completely melted (2 to 3 minutes). Pour into cooled crust. Refrigerate until set (at least 2 hours).

Twenty minutes before serving, prepare sauce: In 2-quart saucepan over medium flame, combine brown sugar, sugar, corn syrup and butter; cook, stirring occasionally, until mixture comes to a full boil (5 to 8 minutes). Cool 5 minutes; stir in whipping cream.

Garnish torte with whipped cream; serve with warm caramel sauce.

Note: Torte and sauce may be made one day before serving; reheat caramel sauce just before serving.
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