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.
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.
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.
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.
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.
Decadent Chocolate Truffle Bars Recipe: https://whatscookingamerica.net/candy/chocolatetrufflebars.htm