Chocolate Caramel Truffle Torte

Chocolate torte drizzled with caramel sauce is sinfully rich!

45 min.prep time 3:10total time

16 servings

 

Ingredients: 

Crust:

1 3/4 cups very finely chopped pecans

2/3 cup sugar

1/4 cup Land O Lakes® Butter, melted

Filling:

1 pint (2 cups) Land O Lakes® Heavy Whipping Cream

16 ounces high quality real semi-sweet chocolate, coarsely chopped*

Caramel Sauce:

3/4 cup sugar

3/4 cup firmly packed brown sugar

1/2 cup light corn syrup

1/3 cup Land O Lakes® Butter

2/3 cup Land O Lakes® Heavy Whipping Cream

Garnish:

1 1/3 cups Land O Lakes® Heavy Whipping Cream

Directions:

Heat oven to 350°F.

Stir together all crust ingredients in bowl. Firmly press on bottom and up sides of 10-inch tart pan with removable bottom. Place tart pan onto baking sheet. Bake 15-18 minutes or until lightly browned. Cool completely.

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

Combine all caramel sauce ingredients except 2/3 cup whipping cream in 2-quart saucepan. Cook over medium heat, stirring occasionally, 5-8 minutes or until mixture comes to a full boil. Cool 5 minutes; stir in 2/3 cup whipping cream.

Beat 1 1/3 cups whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form.

Garnish torte with whipped cream. Serve with warm caramel sauce.

*Substitute 16 ounces (2 2/3 cups) real semi-sweet chocolate chips.

Recipe Tip:

- Crust, filling and caramel sauce can be prepared 1 day before serving. Reheat caramel sauce just before serving.

 

Source:  loldev.collemcvoy.com