Ingrédients pour Chocolate Cashew Truffle Bars Recipe
- Unsalted Butter
- 6 ounces (170g) unsweetened chocolate
- 1 ½ cups (300g) granulated sugar
- 3 large eggs
- All Purpose Flour
- 1 teaspoon vanilla extract
- ½ cup (75g) cashews
- Mini Chocolate Chip
- Dark Chocolate
- Whipping Cream
- Light Corn Syrup
- ½ cup (60g) white chocolate chips
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Comment préparer Chocolate Cashew Truffle Bars Recipe
- Preheat oven to 350°F (175°C).
- Line a 9x13 inch baking pan with nonstick foil, leaving an overhang on the sides to lift the bars later.
- **Brownie Layer:**
- In a large bowl, melt 6 ounces (170g) unsweetened chocolate using a double boiler or microwave in 30 second intervals, stirring until smooth.
- Add 1 ½ cups (300g) granulated sugar and beat until combined.
- Add 3 large eggs one at a time, beating on medium speed with an electric mixer until well combined.
- In a separate bowl, whisk together 1 cup (120g) all-purpose flour and 1 teaspoon vanilla extract.
- Gently fold the dry ingredients into the wet ingredients.
- Stir in 1 cup (150g) chopped cashews and ½ cup (60g) mini chocolate chips.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely on a wire rack before adding the topping.
- **Truffle Topping:**
- In the top section of a double boiler (or a heatproof bowl set over a pan of simmering water), melt 12 ounces (340g) dark or semi-sweet chocolate.
- Remove from heat and stir until smooth.
- In a separate saucepan, combine 1 cup (240ml) heavy whipping cream and ¼ cup (50g) light corn syrup.
- Heat over medium-low heat, stirring constantly, until it comes to a gentle boil.
- Slowly pour the hot cream mixture into the melted chocolate, whisking constantly until smooth and glossy. This is your ganache.
- Let the ganache cool for 5-7 minutes until it thickens slightly.
- Whisk in 6 tablespoons (85g) softened unsalted butter until fully incorporated.
- Let cool completely to room temperature. Then, whisk the ganache until it lightens in color and becomes smooth.
- Lift the cooled brownies from the pan using the foil overhang.
- Peel down the foil sides.
- Cut the brownies into 1-inch squares, leaving about ¼ inch space between each square.
- In a food processor, combine ½ cup (60g) white chocolate chips and ½ cup (75g) cashews. Pulse until finely chopped.
- Pour the chocolate ganache evenly over the cut brownies, allowing it to drip between the squares.
- Sprinkle with the chopped white chocolate and cashews.
- Refrigerate for at least 30 minutes, or until the ganache sets completely.
- Store in an airtight container at room temperature for up to 3 days.
- Serve at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
31g
Fat
26g
Carbs
4g
