Shelly's Recipe

CHOCOLATE CARAMEL TRUFFLE TORTE

Category: Tortes

Crust
1 3/4 cups very finely chopped pecans
2/3 cup sugar
1/4 cup Butter, melted

Filling
1 pint whipping cream
2 2/3 cups semi-sweet chocolate chips

Caramel Sauce
3/4 cup sugar and firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup Butter
2/3 cup whipping cream

Garnish
1 1/3 cups chilled whipping cream

Heat oven to 350. Stir together all crust ingredients in medium bowl. Firmly press on bottom and up sides of 10 inch tart pan with removable bottom. Place tart pan on baking sheet. Bake for 15 to 18 minutes or until lightly browned. Cool completely.

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

Just before serving, beat 1 1/3 cups chilled whipping cream in chilled small bowl at high speed, scraping bowl often, until stiff peaks form. Garnish torte with whipped cream. Serve with warm caramel sauce.