Chocolate Almond Truffle Bars

Course : Bars
Serves: 1
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Ingredients:

---Truffle Bar Batter:
2 3/4 cups sliced almonds
1/2 pound unsalted butter -- cut into 1 ounce
2 tablespoons melted butter
1 pound semisweet chocolate chopped into 1/4 inch
4 large eggs
6 large egg yolks
1 cup granulated sugar.
---Almond Icing:
1 1/2 cups sliced almonds
1/2 pound unsalted butter -- cut into 1 ounce
3 cups confectionary sugar
1 teaspoon pure vanilla extract
 

Preparation / Directions:

Make the truffle bar: Preheat the oven to 325 degrees F. Toast 2 3/4 cups sliced almonds on a baking sheet with sides in the preheated oven until lightly brown, about 10 min. Cool the almonds to room temperature before finely chopping 10 seconds in a food processor with metal blade. ( you may also finely chop almonds by hand) Place finely chopped toasted almonds in a 3 qt. bowl, combine the almonds with 2 tbs. melted butter. Mix by hand until the almonds bind together. Transfer the nut mixture to a 9x13x2 inch nonstick baking pan. Use your fingertips to press the almond mixture onto the bottom and corners and sides of the pan creating an even layer. set aside. Heat 1 inch of water in the bottom of a double boiler over medium heat. with the heat on, place the semisweet chocolate and 1/2 lb. butter in the top half of the double boiler. Use a rubber spatula to stir the chocolate and butter until complmetely melted and smooth., about 10 mins. Transfer the melted chocolate mixture to a bowl and set aside until needed. Place the eggs, egg yolks, and granulated sugar in the bowl of an electric mixer fitted with a paddle. Beat on med speed for 4 mins. Use a rubber spatula to scrape down the sides of the bowl, then beat on high speed untl slightly thickened and lemon colored about 3 mins. Add the melted chocolate mixture and mix on low speed until incorporated, about 1 minute. Remove bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined. Pour the batter over the almond mixture in the baking pan. Bake on center rack of the preheated oven for 45 mins. until a toothpick inserted in the center comes out almost clean ( a small amount of baked batter will adhere to the toothpick). Remove the pan from the oven and cool at room temp for 1 hour. Make the Almond Icing: Preheat oven to 325 degrees F. Toast 1 1/2 cups sliced almonds on a baking sheet with sides in the preheated oven until lightly brown, about 10 min. Cool the almonds to room temp before finely chopping for 10 seconds in a food processer with metal blade. ( you may also finely chop almonds by hand). Set aside. Place 1/2 lb. butter in the bowl of an electric mixer fitted with a paddle. beat on medium until light, about 4 min. Operate the mixer on low speed while slowly adding the confectioners' sugar until incorporated, about 2 mins. Scrape down the sides of the bowl. Add the vanilla extract and beat on high for 1 min. Remove the bowl from the mixer and use a rubber spatula to finish mixing the icing until smooth ( it will probably be so smooth you could spread it with a paper spatula). Spread 2 cups of the icing onto the top of the cooled truffle bar, spreading evenly to the edges. Add 1 cup finely chopped almonds to the remaining icing and use a rubber spatula to thoroughly combine. Spread the almond studding icing over the first layer of icing on the truffle bar. To Serve: Use a serrated knife with rounded tip to cut the chocolate almond truffle bar into 24 2 inch squares. then cut each square in half for 48 bars. For a clean cut, heat the blade of the knife under hot running water and wipe the blade dry before making each cut. Serve immediately or store for up to 2 days in a tightly sealed plastic containe


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