Foods | Cooking
Hints & Tips
This recipe and photo are from the
Moonstruck Chocolate Company. This recipe was published in the Portland, Oregon Oregonian FOODday on Tuesday,
February 8, 2005.
As you peruse this recipe, this thought may occur: "Oh my! This
must be terribly rich and full of calories." Well, you're exactly right -- but
indulge yourself anyway with one of these divinely decadent confections. This is
one of those ephemeral foods that after the first bite makes your eyes roll back
in your head, make your body warm and tingle. Soon you'll be emitting oohs and
aahs of sheer delight. This chocolate bar is quite easy to make. the base is
made in one saucepan and the truffle topping in one bowl."
This is another recipe that could be considered both a candy and a cookie. Check out more of Linda's favorite
Cookie Recipes and
Secrets To Making Perfect Cookies, lots of
Decadent Chocolate Truffle Bars Recipe
Yields: 3 dozen cookies/candy
Prep time: 20 min
Cook time: 25 min
Brownie Base (see recipe below)
Truffle Topping (see recipe below)
Preheat oven to 350 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray. Set aside.
Prepare Brownie Base according to recipe below.
Prepare Truffle Topping according to recipe below.
If desired, cover the top of the bars with shaved dark chocolate. Allow the
bars to sit at room temperature until the ganache firms up. Dust lightly with cocoa, if desired.
Cut into 1-inch squares. Store the bars in an airtight container to prevent them
from drying out. These are better eaten at room temperature.
Makes approximately 3 dozen bars.
1 cup unsalted butter
7 ounces unsweetened
2 cups granulated
1 cup all-purpose
1 teaspoon pure vanilla extract
1 cup walnuts or pecans, chopped
Truffle topping (see recipe below)
In a heavy saucepan over low heat, add butter and heat until just melted; remove from
heat. Add the unsweetened chocolate to the melted butter, stirring constantly
with a rubber spatula until the chocolate is completely melted; remove from heat
and let cool slightly. Learn different techniques for
How To Melt Chocolate.
Add the sugar and stir to completely combine. Add the eggs, one at a time, stirring
vigorously after each addition to thoroughly combine the egg into the batter.
Add flour and stir to combine. Add the vanilla and walnuts. Pour batter into
prepared baking pan.
Bake for 20 to 25 minutes only (the brownie may still look soft and shiny).
Care must be taken not to over bake the base or it will end up being dry and
crumbly. Remove from the oven and place on a cooling rack. Cool completely
before adding Truffle Topping.
4 (2 ounces each) dark
3/4 cup heavy or whipping
1 tablespoon light corn syrup
1 tablespoon unsalted butter, softened
Shaved dark chocolate and
unsweetened cocoa (optional)
Chop the chocolate and place in a stainless steel or heat-proof glass bowl. Check to make sure the bowl will fit
on top of your saucepan.
In a small heavy saucepan over medium-high heat, add 1 inch of water. Bring water to a simmer. Remove the saucepan from the stove.
Place the bowl containing the chopped chocolate on top of the pan of
simmering water. Stir the chocolate until it is completely melted. Remove the
bowl from the top of the pan and dump the water out of the saucepan.
Place the cream and corn syrup into the saucepan and bring to a boil. Pour
the hot cream/corn syrup liquid over the melted chocolate and whisk to completely combine.
NOTE: You now have a ganache. A ganache (gah NAHSH)
is defined as a combination of chocolate and cream, melted together slowly. When
used warm, ganache is poured over cakes or cookies to form a smooth glossy
coating. If chilled, it can be formed into chocolate truffles.
Set the chocolate mixture aside and allow the ganache to cool for 5 minutes.
Whisk the softened butter into the chocolate mixture. Allow the ganache to cool
to room temperature. The mixture will have a thick, custard-like consistency.
Whisk the ganache until it begins to lighten in color slightly. Spread the ganache evenly over the cooled brownie base.