Moonstruck’s Decadent Chocolate Truffle Bars
Moonstruck’s Decadent Chocolate Truffle Bars are a chocolate lover’s dream. Think fudgy brownie topped with ganache and sprinkled with shaved chocolate. Luscious!
Servings: 72 1" squares
Ingredients
- (see notes for recipe origin)
Brownie Base:
- 1 cup (226g) unsalted butter
- 7 ounces 90-100% chocolate bar chopped
- 2 cups (396g) granulated sugar
- 4 eggs
- 1 cup (120g) all-purpose flour
- 1 teaspoon vanilla
Truffle Topping:
- 1 ½ cups (225g) quality semi-sweet chocolate chips
- ¾ cup heavy whipping cream
- 1 Tablespoon light corn syrup
- 1 Tablespoon unsalted butter
- Shaved 60-80% dark chocolate bar
Instructions
Brownie Base:
- Preheat oven to 350° F. Lightly spray 9x13-inch cake pan with non-stick cooking spray. Set aside.
- Place the butter a microwave safe bowl and melt for 30 seconds to 1 minute, until melted. With spatula, stir in the unsweetened chocolate until completely melted. Heat in microwave for 15-30 seconds if needed.
- Add the sugar and mix by hand until completely combined.
- Add the eggs, one at a time, stirring vigorously by hand after each addition. Add the vanilla, then flour and mix just until no traces remain. Pour batter into the prepared pan.
- Bake at 350° F for 20-25 minutes only. The brownie may still look soft and shiny. Overbaking will result in being dry and crumbly. Remove from the oven and let cool on a cooling rack. Cool completely before adding the truffle topping.
Truffle Topping:
- Once brownies are cool, place chocolate chips in microwave safe bowl. In another microwave safe bowl, heat the cream and corn syrup for 1 minute. Pour warm cream over chocolate pieces and stir until combined. Heat mixture for 15-30 seconds if necessary to melt completely. Set aside for 5 minutes.
- Add butter and whisk until butter is melted. Once smooth, the mixture will have a thick, custard-like consistency.
- Whisk the ganache until it begins to lighten in color slightly. Spread the ganache over the brownie base. Cover the top of the bars with shaved dark chocolate.
- Allow the bars to sit at room temperature until the ganache firms up. To speed process, place in fridge for 15-30 minutes. Cut into 1-inch squares. Store the bars in an airtight container to prevent them from drying out. Best eaten at room temperature.
Notes
Based on Moonstruck Chocolate Co. recipe printed in Portland’s Oregonian newspaper in the early 2000’s.