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Chocolate Caramel Truffle Torte

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“From Land O' Lakes. Adding a pinch or two of sea salt to the caramel sauce pushes this towards extraordinary.”
2hrs 45mins

Ingredients Nutrition

  • Crust
  • 1 34 cups pecans, very finely chopped
  • 23 cup sugar
  • 14 cup butter, melted
  • Filling
  • 1 pint whipping cream (2 cups)
  • 16 ounces high quality real semisweet chocolate, coarsely chopped (substitute 16 ounces or 2 2/3 cup real semi-sweet chocolate chips)
  • Caramel Sauce
  • 34 cup sugar
  • 34 cup brown sugar, firmly packed
  • 12 cup light corn syrup
  • 13 cup butter
  • 23 cup whipping cream
  • 1 pinch sea salt (optional)
  • Garnish
  • 1 13 cups whipping cream


  1. Heat oven to 350°F 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 onto baking sheet. Bake for 15 to 18 minutes or until lightly browned. Cool completely.
  2. 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).
  3. Twenty minutes before serving, combine all caramel sauce ingredients except the 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 and a pinch of sea salt, if desired.
  4. Just before serving, beat 1 1/3 cups whipping cream in small bowl at high speed, scraping bowl often, until stiff peaks form. Garnish torte with whipped cream. Serve with warm caramel sauce.

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