Mochaccino Truffle Bars
On a sweet tray, present these totally yummy, double chocolate truffles in pretty paper cups.
- Prep: 15 min
- Cooking: 30 min - 35 min
- Refrigeration: 3 h
Ingredients
- Pastry
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) cocoa powder
- 1/4 tsp (1 mL) salt
- 2 tbsp (30 mL) sugar
- 1/2 cup (125 mL) Canadian Cream cheese softened
- 1/4 cup (60 mL) softened butter
- 1 egg
- Truffle topping
- 1 can (12 1/2 oz/385 mL) evaporated milk
- 6 egg yolks
- 2 cups (500 mL) sugar
- 1 1/4 cups (310 mL) cocoa powder
- 1/2 cup (125 mL) butter
- 4 tsp (20 mL) instant coffee
- 1/4 tsp (1 mL) salt
- 3/4 cup (180 mL) toasted slivered almonds
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Preparation
Pastry:
Preheat oven to 350 °F (180 °C). Line a 7 x 11-inch (18 x 28 cm) baking dish with foil, leaving 2 inches (5 cm) overhang at each end.
Blend flour with cocoa, salt and sugar in a small bowl. Beat Cream cheese and butter until smooth. Add egg and mix on low until combined. Add flour mixture and mix until combined and crumbly. Shape into a ball and knead lightly until smooth. Press evenly into prepared dish. Bake for 15 to 20 minutes or until firm. Cool.
Truffle topping:
Whisk evaporated milk with egg yolks in a large, heavy-bottomed saucepan. Blend in sugar, cocoa, butter, coffee and salt. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium. Simmer, stirring constantly with a wooden spoon, for about 15 minutes or until thickened enough to begin mounding on a spoon. Remove from heat and pour mixture over cooled pastry. Smooth top, if necessary.
Sprinkle with almonds. Chill until set and then slice using a sharp knife that has been dipped in hot water.
Tips
Nutritional information
Per serving| Energy: | 148 Calories |
| Protein: | 4 g |
| Carbohydrate: | 19 g |
| Fat: | 8 g |
| Fibre: | 1.8 g |
| Sodium: | 52 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 5 % / 51 mg |
| Magnesium: | 13 % |
| Phosphorus: | 8 % |
| Iron: | 7 % |
| Riboflavin: | 7 % |
