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| Gourmet Recipe |
| Moonstruck Decadent Chocolate Truffle Bars |
This is one of those heavenly foods that after the first bite your eyes will roll into the back of your head, your body will warm and tingle, and soon you'll be evoking "oohs and ahs" of sheer delight.
Decadently divine, this chocolate bar is quite easy to make. The base is made in one single saucepan and the truffle topping in one bowl. Try the basic chocolate recipe below or try a variation using Moonstruck Dark Chocolate Espresso Bar or Moonstruck Dark Chocolate Chile Variado Bar.
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Ingredients:
Truffle Bar Base
8 oz unsalted butter (2 sticks)
7 oz unsweetened baking chocolate, chopped (7 squares)
2 cups granulated sugar
4 large eggs
1 cup all purpose flour, not sifted
1 teaspoon vanilla extract
1 cup chopped walnuts
Truffle Topping
Try all different flavors of Moonstruck chocolate bars. |
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Directions:
For the Truffle Bar Base
Preheat the oven to 350_F. Lightly spray a 9” x 13” cake pan with some pan spray. Set aside
Place the butter in a heavy saucepan. Melt the butter over low heat. Remove the pan from the heat. Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. 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 the flour and stir to combine. Add the Vanilla extract and walnuts. Pour batter into prepared 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.
For the Truffle Topping
Chop the chocolate and place in a stainless steel or glass bowl. Place one inch of water in a small heavy saucepan. Place the saucepan on the stove and bring the 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. Place the cream and light corn syrup into the sauce pan and bring to a boil. Pour the hot liquid over the melted chocolate. Whisk the hot liquid and the chocolate together to completely combine. Set the chocolate mixture aside and allow the Ganache to cool for five minutes. Whisk the softened butter into the chocolate mixture. Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency. Whisk the Ganache just until it begins to lighten in color slightly.
Spread the whipped Ganache evenly over the brownie base. 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 powder. Cut into 1 1/2 inch squares. Store the finished bars in an airtight container to prevent from drying out. These have a better eating quality if eaten at room temperature.
Yield: approximately 6 dozen squares
Recipe and photo courtesy of the chocolate gurus at Moonstruck Chocolate Co.
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