Fudgy Espresso Truffle Bars
- Prep Time: 30 m
- Cook Time: 20 m
- Total Time: 50 m
- Yield: 48 bars 1x
- Category: Dessert
For the base:
- 1 c. butter
- 7 oz. unsweetened chocolate, chopped (or 1–1/3 c. cocoa powder + 7 Tb. oil)
- 2 c. sugar
- 4 eggs
- 1 c. whole wheat pastry flour (can use unbleached or gluten-free flour)
- 2 Tb. instant espresso powder (optional)
- 1 tsp. vanilla
For the whipped ganache topping:
- 3/4 c. whipping cream
- 1 Tb. honey
- 1/2 c. dark chocolate chips
- 1 tsp. espresso powder (optional)
- 1 Tb. butter
Cocoa powder for dusting
Chocolate covered coffee beans (optional for decoration)
Make truffle base:
- Heat oven to 350 degrees. Grease a 9×13-inch pan (or line with parchment, leaving extra on the sides for easy removal of the bars).
- Melt the butter in a large saucepan over medium heat. Remove from heat and whisk in the unsweetened chocolate (or cocoa powder-oil equivalent) until melted and smooth. Stir in the sugar. Add the eggs, one at a time, stirring well after each. Stir in the vanilla, espresso powder, if using, and flour. Pour into prepared pan.
- Bake for 20-22 minutes only- the tops should still be shiny (don’t overbake or they may turn out dry!). Cool on a rack completely before topping.
Make whipped ganache topping:
- While the base is cooling, place the cream and honey in a medium saucepan and heat to barely boiling (just a few bubbles starting to form).
- Remove the cream from heat and add the chocolate pieces and espresso powder, stirring until the chocolate is completely melted. Whisk the butter into the chocolate mixture. Cool to room temperature until it thickens to a custard-like consistency.
- When the base and topping have both cooled, whisk the topping for a bit until it lightens in color slightly. Spread it evenly over the base.
Dust with truffle bars with cocoa powder and allow to sit at room temperature for a bit to firm up before cutting into 1-inch bars (these are rich, so small is good). Store in an airtight container.* Serve at room temperature.
Note: to make plain truffle bars, leave out the espresso powder.
*To make ahead, freeze the bars for up to two months.
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Note: this recipe was first published in 2011 and has been updated with pinnable image, new formatting and printable recipe. Enjoy!
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