Chocolate Truffle Crumb Bars Recipes

HOMEMADE CHOCOLATE TRUFFLES RECIPE

Steps:

• Place the chocolate in a heat-proof bowl. Set aside.
• Heat the heavy cream until it is simmering. You can heat it on the stove or in the microwave.
• Add the butter, if using, to the chocolate and pour the heavy cream evenly on top. Let the warm cream and chocolate sit for 5 minutes minutes. Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1-2 hours. Tip: Pour into a flat shallow dish, such as a 8×8 inch baking pan, so the mixture evenly and quickly sets.
• Scoop the set truffle mixture into 2 teaspoon-sized mounds. This cookie scoop is the perfect size. For larger truffles, 1 Tablespoon size mounds. Roll each into balls. This gets a little sticky, so see my tips above.
• Roll each into toppings, if desired. Truffles taste best at room temperature!
• Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.

CHOCOLATE TRUFFLE CRUMB BARS

Steps:

• Preheat oven to 350°F
• Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
• In a large bowl, place the cake mix, melted butter and egg.
• Blend 1 to 2 minutes with mixer set on medium speed until crumbly.
• Set aside 1 cup of the crumb mixture.
• Firmly press remaining crumb mixture into bottom of pan.
• Bake 15 minutes.
• In a medium saucepan, combine 1 cup of the chocolate chips and condensed milk.
• Warm over low heat, stirring until smooth.
• Remove from heat and stir in vanilla.
• Spread over hot crust.
• Stir walnuts and remaining 1 cup chocolate chips into reserved crumb mixture.
• Sprinkle over chocolate filling.
• Bake 25 to 28 minutes or until topping is firm to the touch.
• Transfer to wire rack and cool completely.
• Cut into bars.

CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate in a bowl over a pan of simmering water. Once melted, add the remaining ingredients.
• Roll into walnut-size balls with your hands and pop into the fridge on a plate to chill and set. Once set, roll in cocoa or icing sugar. Will keep in the fridge for 1 week.

CHOCOLATE TRUFFLE-TOPPED CARAMEL BARS

Steps:

• Heat oven to 350°F.
• In 1-quart saucepan, heat whipping cream, 3 tablespoons butter and 1 tablespoon corn syrup to a full boil over medium heat; turn off heat. Add dark chocolate chips; let stand 5 minutes without stirring. After 5 minutes, stir slowly with wire whisk until chocolate chips are melted and mixture is smooth and glossy; set aside.
• In large bowl, stir together flour and 1/2 cup brown sugar. Cut in 1/2 cup cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Stir in oats and pecans. Press mixture into ungreased 15x10x1-inch pan. Bake 15 to 20 minutes or until crust is golden brown.
• Meanwhile, in 2-quart saucepan, heat 1 cup butter, 1 cup brown sugar, 1/4 cup corn syrup, the salt and condensed milk to boiling over medium heat, stirring constantly. Continue boiling 5 minutes, stirring constantly. Pour over crust; spread evenly. Cool slightly, about 10 minutes.
• Pour chocolate truffle topping over caramel layer; spread evenly. Cool 1 hour at room temperature; refrigerate at least 2 hours before serving. For bars, cut into 15 rows by 5 rows. Cover and refrigerate any remaining bars.

MOONSTRUCK'S CHOCOLATE TRUFFLE BARS

Steps:

• Truffle Bar Crust:.
• Preheat the oven to 350_F.
• Lightly spray a 9" x 13" cake pan with some pan spray. Set aside.
• Place the butter in a heavy saucepan.
• Melt the butter over low heat.
• Remove the pan from the heat.
• Add the unsweetened chocolate to the melted butter, stirring constantly with a wooden or nylon spoon until the chocolate is completely melted. Add the sugar and stir to completely combine.
• Add the eggs, one at a time, stirring vigorously after each addition to thoroughly combine the egg into the batter.
• Add the flour and stir to combine.
• Add the Vanilla extract and walnuts.
• Pour batter into prepared pan.
• Bake for 20 to 25 minutes only. The brownie may still look soft and shiny. Care must be taken not to over bake the base or it will end up being dry and crumbly.
• Remove from the oven and place on a cooling rack.
• Cool completely.
• Topping:.
• Chop the chocolate and place in a stainless steel or glass bowl.
• Place one inch of water in a small heavy saucepan.
• Place the saucepan on the stove and bring the water to a simmer.
• Remove the saucepan from the stove.
• Place the bowl containing the chopped chocolate on top of the pan of simmering water.
• Stir the chocolate until it is completely melted.
• Remove the bowl from the top of the pan and dump the water out.
• Place the cream and light corn syrup into the sauce pan and bring to a boil.
• Pour the hot liquid over the melted chocolate.
• Whisk the hot liquid and the chocolate together to completely combine.
• Set the chocolate mixture aside and allow the Ganache to cool for five minutes.
• Whisk the softened butter into the chocolate mixture.
• Allow the Ganache to cool to room temperature. The mixture will be a thick, custard-like consistency.
• Whisk the Ganache just until it begins to lighten in color slightly.
• Spread the whipped Ganache evenly over the brownie base.
• If desired, cover the top of the bars with shaved dark chocolate.
• Allow the bars to sit at room temperature until the Ganache firms up.
• Dust lightly with cocoa powder.
• Cut into 1 1/2 inch squares.

EASY RUM TRUFFLES

Steps:

• Heat the chocolate and cream in a heatproof bowl set over a pan of just simmering water, making sure the bowl does not touch the water. Stir until the chocolate has melted and the mixture is smooth.
• Remove from the heat, and mix in the cake crumbs and rum. Leave to cool at room temperature until the mixture is firm enough to roll into balls, about 1 hr - don't worry if it splits slightly. If you're short of time, chill the mixture for up to 30 mins, stirring every 10 mins, until firm.
• If the mixture splits, stir again until smooth. Put the sprinkles in a shallow dish. Roll teaspoonfuls of the mixture into balls, then roll in the sprinkles to coat. Will keep in a cool, dry place in an airtight container for up to a week.

CHOCOLATE TRUFFLE CRUMB BARS

Steps:

• 1. Preheat oven to 350. Spray a 13x9 pan with cooking spray.
• 2. In a large bowl, place cake mix, melted butter and egg. Mix for 1-2 mins. on medium speed until crumbly. Set aside 1 cup of crumb mixture.
• 3. Press firmily the remaining crumb mixture into the bottom of the pan. Bake 15 mins.
• 4. In a medium saucepan, combine 1 cup of chocolate chips and sweetened condensed milk. Warm over low heat and stir until smooth. Remove from heat after its smooth and stir in vanilla. Spread over hot crust.
• 5. If using nuts, stir nuts and remaining 1 cup chocolate chips into reserved crumb mixture. Sprinkle over chocolate filling.
• 6. Bake 25-28 mins. or until the topping is firm to the touch. Cool completely before cutting into bars.