Chocolate Caramel Truffle Torte

Yield: 16 Servings

Crust:

Pecans, very finely chopped 1-3/4 cups
Sugar 2/3 cup
Butter, melted 1/4 cup

Filling:

Whipping cream 1 pint
Chocolate, real, high quality, semisweet, coarsely chopped 16 oz.
or semi- sweet real chocolate chips 2-2/3 cups

Caramel Sauce: (makes 16 oz.)

Brown sugar, firmly packed 3/4 cup
Sugar 3/4 cup
Corn syrup, light 1/2 cup
Butter 1/3 cup
Whipping cream 2/3 cup

Garnish:

Whipping cream, whipped 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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