Mochaccino Truffle Bars 2003 Recipe

Name: Mochaccino Truffle Bars 2003
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all-purpose flour; ½ cup cocoa powder; ¼ teaspoon salt; 2 tablespoons granulated sugar; ½ cup cream cheese, room temperature; ¼ cup butter, room temperature; 1 egg; 385 ml evaporated milk; 6 egg yolks; 2 cups granulated sugar; 1 ¼ cups cocoa powder; ½ cup butter; 4 teaspoons instant coffee granules; ¼ teaspoon salt; ¾ cup toasted sliced almonds

Servings: persons

1 cup unbleached all-purpose flour
½ cup cocoa powder
¼ teaspoon salt
2 tablespoons granulated sugar
½ cup cream cheese, room temperature
¼ cup butter, room temperature
1 egg
385 ml evaporated milk
6 egg yolks
2 cups granulated sugar
1 ¼ cups cocoa powder
½ cup butter
4 teaspoons instant coffee granules
¼ teaspoon salt
¾ cup toasted sliced almonds

1
Base Pastry Layer:.
2
Preheat oven 350 degrees F.
3
Blend flour cocoa, salt, and sugar in a small bowl.
4
Beat cream cheese and butter until smooth.
5
Add in the egg and mix on low until well combined.
6
Add all the dry flour ingredients, mix until crumbly and combined.
7
Shape into a ball and knead lightly to come together and smooth.
8
Press evenly into a foil lined baking pan, bringing up the ends over so you can pull out for easy cutting.
9
Bake in a 7 x 11 brownie pan for 15 - 20 minutes until firm.
10
Remove and cool.
11
Filling:.
12
Whisk the evaporated milk with the egg yolks in a large heavy bottom saucepot.
13
Blend in the sugar, cocoa, butter, coffee and salt.
14
Bring to a boil over med low heat.
15
Simmer stirring constantly with your wooden spoon for about 15 minutes, or until becomes thick enough that it starts mounding on the spoon.
16
Remove from heat and pour into cooled pastry.
17
Smooth top.
18
Sprinkle with the toasted almonds, pressing lightly to adhere.
19
Chill well until set.
20
Cut with a sharp warm knife.
21
Makes three dozen squares.

1482

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup unbleached all-purpose flour, ½ cup cocoa powder, ¼ teaspoon salt, 2 tablespoons granulated sugar, and more.

Yes, Mochaccino Truffle Bars 2003 falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mochaccino Truffle Bars 2003

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions