Chocolate truffle bars are deceptively simple to make. Rich chocolate ganache tops a chocolate shortbread crust. Cut these into bars for a decadent dessert or into tiny squares and served as candy.
These bars are one of the many decadent dessert recipes in Deep Flavors by Kenneth Horwitz.
In addition to traditional Jewish fare like matzo balls, blintzes and stuffed cabbage, Deep Flavors includes recipes from a wide variety of cuisines such as Cuban, Mediterranean, and Indian.
The book begins with some tips on basic ingredients. For example, I never knew you should peel asparagus to get rid of the stringy outside.
Since Ken is a Texan, he included some fun recipes from down here – smoked brisket, pickled jalapenos, and Texas chili.
Fortunately, the last 60 pages are desserts. I can’t wait to try the cherry pie with lemon-coconut custard topping, chocolate orange almond coconut biscotti, and limoncello tiramisu.
Ken gave me permission to post one of his recipes with this review. He called these dark chocolate ganache bars with cherry, orange or raspberry. I’m just calling them Chocolate truffle bars.
The bars are very simple. They start with a thick chocolate shortbread crust. I thought it might be too thick but it works well with the ganache.
To save time, you can make the ganache while the crust cools and pour the ganache on the warm shortbread. I only added Grand Marnier to mine (no candied peels) and they were fantastic!
Pairing my chocolate truffle bars with a scoop of vanilla ice-cream made for a hit dessert with my friends.
I cut the remaining bars into bite-sized pieces to share with my colleagues and students.
If you’re looking for a great last-minute holiday present for a foodie, you still have time to get Deep Flavors at Amazon (Affiliate link).
Serving Size: 1
Amount Per Serving: Calories: 291Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 74mgCarbohydrates: 31gFiber: 2gSugar: 18gProtein: 3g