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Chocolate Caramel Truffle Torte
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1 3/4 cups very finely chopped pecans

2/3 cup granulated sugar

1/4 cup Land O Lakes® Butter, melted


2 cups Land O Lakes® Heavy Whipping Cream

16 ounces high quality semi-sweet chocolate,   coarsely chopped

Caramel Sauce

3/4 cup sugar

3/4 cup (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


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

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

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

Tip #1

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

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