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.
