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Chocolate Truffle Bars

Chocolate lover? These chocolate truffle bars adapted from The Gunny Sack, will surely do the trick. With a brownie base, a truffle center Ultimate chocolate dessertand ganache topping, who won’t be complaining that you didn’t get a big enough piece. One bite size piece will go a long ways. I will warn you though that if you do not make them in a large enough pan, you may have a hard time opening your mouth wide enough to get a bite. Make them in too big of pan though and they just don’t make the same statement. I guess you will just have to experiment.

4 oz. semi sweet chocolate squares, 4 oz. unsweetened chocolate, 5 cups powdered sugar, dash of salt, 1 bag of semi sweet chocolate chips, 2 tsp. vanilla, 2TB coffee, 3 sticks of butter and 12 TB of heavy cream.

Bake a 9×13″ pan of brownies of your choice. I like fudgy brownies over cake brownies, but for this recipe you will defiantly want to use the fudgy brownie recipe on the box or use your own favorite recipe as it holds together much better.

While brownies are baking, melt your 4 oz of unsweetened chocolate and 4oz. of semi sweet chocolate. Allow to cool to room temp.

Brew a small amount of strong coffee and chill.

Beat 2 sticks(1 C) of butter and vanilla until light and fluffy with a stand alone or electric mixer or your arm will get very tired.  Add powdered sugar slowly, 1 cup at a time (or you are going to have a big mess and clump of hardended chocolate butter).  Scrape down the sides when needed and mix again.  You want it to be like a thick buttercream.

Add salt, coffee and 4-5 TB heavy cream and beat. With mixer on low speed, slowly pour in the room temperature chocolate.  Beat on high for one minute. Add more heavy cream, 1 TB at a time if needed.  Carefully spread over cooled brownies.

Bring a 1/2 C heavy cream and  a stick of butter to a boil.  Pour over chocolate chips and let sit for a minute until chocolate chips start to melt. Stir gently to smooth.  Pour over truffle layer and gently spread until evenly coated.  Chill before cutting.  Wet knife each cut you make in order to get a smooth cut. Keep refrigerated.

 

 

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