Fudgy Espresso Truffle Bars

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Rich, decadent, and oh so easy truffle bars are the way to have a truffle-like dessert without all the work. Make them with or without espresso powder – your choice.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Course: Desserts

Cuisine: American

Servings: bars

Calories: 128kcal

Author: Jami Boys

Ingredients

Truffle Base:

1 cup butter
7 ounces unsweetened chocolate chopped*
2 cups sugar
4 eggs
1 cup whole wheat pastry flour or unbleached or gluten-free flour
2 tablespoons instant espresso powder optional**
1 teaspoon vanilla

Whipped Ganache Topping:

3/4 cup whipping cream
1 tablespoon honey
1/2 cup dark chocolate chips
1 teaspoon espresso powder optional**
1 tablespoon butter
Cocoa powder for dusting
Chocolate covered coffee beans optional for decoration

Instructions

Make Truffle Base:

Heat oven to 350 degrees. Grease a 9x13-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 in the refrigerator, though bring out early to serve at room temperature.

Notes

*Or use the cocoa powder & oil equivalent: 1⅓ cups cocoa powder + 7 tablespoons oil.

**To make plain Fudgy Truffle Bars, leave out the espresso powder.

Make Ahead: Store in airtight container and freeze the bars for up to two months.

Nutrition