Chocolate Peanut Butter Truffle Torte

This month was our turn to host the monthly dinner party. In honor of Valentine’s Day we decided to do a French theme. What a good idea that was. We had lots of rich French food. One of my contributions was this little truffle torte. It may be little but it packs a punch, a very sweet punch. You really need an insulin shot after you eat it. Everyone seemed to like it very much. If you like very sweet and very rich French style desserts then you need to give this a try.




Chocolate Peanut Butter Truffle Torte


16 (1 ounce) squares of semisweet chocolate, chopped
2/3 cup unsalted butter
½ cup creamy peanut butter
5 large eggs, lightly beaten
2 TBS all-purpose

Melt chocolate and butter in a large sauce pan over medium heat, stirring often. Remove from heat and stir in peanut butter. Let cool slightly. Gradually add mixture to eggs, beating at medium speed with electric mixer for 10 minutes.

Fold flour into batter. Spoon batter into a greased and floured 9” springform pan.

Bake at 400 degrees for 12 minutes. Let cool completely. Cover and chill thoroughly.



Peanut Butter Chocolate sauce

1 cup corn syrup
1 cup creamy peanut butter
½ cup heavy cream
1 cup semisweet chocolate chips

In a medium sauce pan melt corn syrup, peanut butter, and cream over medium to low heat stirring frequently. When completely melted add chocolate chips and continue to stir until it comes to a simmer. Take off heat and allow to cool. Store in refrigerator and microwave when needed.