Mochaccino Truffle Bars (Cooking Club Size)

On a sweet tray, present these totally yummy, double chocolate truffles in pretty paper cups.

  • Prep: 40 min
  • Cooking: 50 min
  • Refrigeration: 3 h
Yields 72 bars
mochaccino truffle bars cooking club size

Ingredients

  • Pastry
  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) cocoa powder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (60 mL) sugar
  • 1 cup (250 mL) Canadian Cream cheese softened
  • 1/2 cup (125 mL) softened butter
  • 2 eggs
  • Truffle topping
  • 2 cans (12 1/2 oz/385 mL each) evaporated milk
  • 12 egg yolks
  • 4 cups (1 L) sugar
  • 2 1/2 cups (625 mL) cocoa powder
  • 1 cup (250 mL) butter
  • 3 tbsp (45 mL) instant coffee
  • 1/2 tsp (2 mL) salt
  • 1 1/2 cup (375 mL) toasted slivered almonds

Preparation

Pastry

:Preheat oven to 350 °F (180 °C). Line two 7 x 11-inch (18 x 28 cm) baking dishes with foil, leaving 2 inches (5 cm) overhang at each end.

In a bowl, whisk flour, cocoa, salt and sugar; set aside. With an electric mixer, beat Cream cheese and butter until smooth. Add eggs and mix on low until combined. With a wooden spoon, gradually stir in flour mixture; mix until combined and crumbly. Divide in half and shape into balls. Knead lightly until smooth. Press evenly into prepared dishes. Bake for 15 to 20 minutes or until firm. Cool.

Truffle topping

:In a large, heavy-bottomed saucepan whisk evaporated milk with egg yolks. Whisk sugar, and cocoa; stir into saucepan. Add 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 pastries. Smooth top and sprinkle with almonds.

Refrigerate until set, for at least 3 hours. Remove from pan using foil overhang as handles. Slice using a sharp knife that has been dipped in hot water.

Tips

Cooking Club Tips: Layer truffle bars between waxed paper and refrigerate in airtight container for up to 2 weeks or frozen for up to 2 months. The truffle mixture needs to be stirred constantly, so divide the time up among members.

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