Chocolate Cashew Truffle Bars Recipe Recipe

How to Make Chocolate Cashew Truffle Bars Recipe

1. Preheat oven to 350°F (175°C).
2. Line a 9x13 inch baking pan with nonstick foil, leaving an overhang on the sides to lift the bars later.
3. **Brownie Layer:**
4. In a large bowl, melt 6 ounces (170g) unsweetened chocolate using a double boiler or microwave in 30 second intervals, stirring until smooth.
5. Add 1 ½ cups (300g) granulated sugar and beat until combined.
6. Add 3 large eggs one at a time, beating on medium speed with an electric mixer until well combined.
7. In a separate bowl, whisk together 1 cup (120g) all-purpose flour and 1 teaspoon vanilla extract.
8. Gently fold the dry ingredients into the wet ingredients.
9. Stir in 1 cup (150g) chopped cashews and ½ cup (60g) mini chocolate chips.
10. 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.
11. Let cool completely on a wire rack before adding the topping.
12. **Truffle Topping:**
13. 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.
14. Remove from heat and stir until smooth.
15. In a separate saucepan, combine 1 cup (240ml) heavy whipping cream and ¼ cup (50g) light corn syrup.
16. Heat over medium-low heat, stirring constantly, until it comes to a gentle boil.
17. Slowly pour the hot cream mixture into the melted chocolate, whisking constantly until smooth and glossy. This is your ganache.
18. Let the ganache cool for 5-7 minutes until it thickens slightly.
19. Whisk in 6 tablespoons (85g) softened unsalted butter until fully incorporated.
20. Let cool completely to room temperature. Then, whisk the ganache until it lightens in color and becomes smooth.
21. Lift the cooled brownies from the pan using the foil overhang.
22. Peel down the foil sides.
23. Cut the brownies into 1-inch squares, leaving about ¼ inch space between each square.
24. In a food processor, combine ½ cup (60g) white chocolate chips and ½ cup (75g) cashews. Pulse until finely chopped.
25. Pour the chocolate ganache evenly over the cut brownies, allowing it to drip between the squares.
26. Sprinkle with the chopped white chocolate and cashews.
27. Refrigerate for at least 30 minutes, or until the ganache sets completely.
28. Store in an airtight container at room temperature for up to 3 days.
29. Serve at room temperature.