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Ingredients:
For the Crust:
1 cup lightly toasted pecans
1/2 cup sugar
4 1/2 tablespoons unsalted butter, melted

For the chocolate truffle filling:
2 1/2 cups semisweet chocolate
1/2 cup unsalted butter, divided into 6 pieces
2 cups of heavy cream
6 tablespoons of sugar
1 pinch of salt
6 tablespoons of Brandy

Directions:
To make the crust, place pecans and sugar in food processor and process for a few seconds. Add the butter, and process again for a few more seconds. The mixture should be evenly blended.
Pour and press mixture into the bottom of a 10 inch spring form allowing for a 1/4 inch rim around the inside of the spring form. Bake the crust for 12 minutes at 350 degrees.
Remove the crust from the oven and allow to cool.

To make the filling, place the chocolate and butter in a stainless steel bowl over a simmering pot of water. Let the chocolate melt slowly with the butter, stirring until well blended.
Put the cream, sugar and salt into a saucepan and bring up to almost a boil. Stir a few times to ensure dissolves. (Turn off the heat for a few seconds and add the brandy)
Turn on the heat and bring the mixture to a boil for a few seconds. Do not let it boil over.
Remove from the heat immediately and pour the cream mixture into the chocolate mixture and blend thoroughly until it is smooth. Be sure to taste it, but don't drink it all!
Pour the truffle mixture into the pecan crust. Put the torte in the fridge for at least 4 hours before serving.

Recipe Provided By:
The Maxwell House Bed and Breakfast Inn
Walla Walla, WA

Detailed Listing | Website

Walla Walla Bed and Breakfast Inns