Mochaccino Truffle Bars 2003 |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe came originally from a Five Roses Flour booklet. Ingredients:
1 cup unbleached all-purpose flour |
1/2 cup cocoa powder |
1/4 teaspoon salt |
2 tablespoons granulated sugar |
1/2 cup cream cheese, room temperature |
1/4 cup butter, room temperature |
1 egg |
385 ml evaporated milk |
6 egg yolks |
2 cups granulated sugar |
1 1/4 cups cocoa powder |
1/2 cup butter |
4 teaspoons instant coffee granules |
1/4 teaspoon salt |
3/4 cup toasted sliced almonds |
Directions:
1. Base Pastry Layer:.
2. Preheat oven 350 degrees F.
3. Blend flour cocoa, salt, and sugar in a small bowl. Beat cream cheese and butter until smooth. Add in the egg and mix on low until well combined. Add all the dry flour ingredients, mix until crumbly and combined. Shape into a ball and knead lightly to come together and smooth. Press evenly into a foil lined baking pan, bringing up the ends over so you can pull out for easy cutting.
4. Bake in a 7 x 11 brownie pan for 15 - 20 minutes until firm. Remove and cool.
5. Filling:.
6. Whisk the evaporated milk with the egg yolks in a large heavy bottom saucepot. Blend in the sugar, cocoa, butter, coffee and salt. Bring to a boil over med low heat. Simmer stirring constantly with your wooden spoon for about 15 minutes, or until becomes thick enough that it starts mounding on the spoon. Remove from heat and pour into cooled pastry. Smooth top.
7. Sprinkle with the toasted almonds, pressing lightly to adhere.
8. Chill well until set.
9. Cut with a sharp warm knife.
10. Makes three dozen squares.
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