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
Yields 36 bars
mochaccino truffle bars

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

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

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 148 Calories
Protein: 4 g
Carbohydrate: 19 g
Fibre: 1.8 g
Fat: 8 g
Sodium: 52 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 5 % / 51 mg
Magnesium: 13 %
Phosphorus: 8 %
Iron: 7 %
Riboflavin: 7 %