Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!
Do you ever eatsomething andthink to yourself “Wow this would be even bettercovered in chocolate“? Or perhaps a trickier question would be do you ever eat something and NOT think “Wow this would be even bettercovered in chocolate“? Because let’s be honest, a little blanketing of chocolate rarely hurtsin the realm of sweet stuff. And even in the realmof some salty/savory stuff too. Case in point: strawberries, nutsof all kind, ice cream, pretzels, cookies, chips, this list could go on forever because we haven’t even gotten to the weird stuff yet.
Well that is the notion that struck me when I munchedmy way throughthese cake bites, and I have been impatientlywaiting for the chanceto whip up a chocolate-dunked version ever since. But on second thought, whynot tweak the filling texture slightly to be more creamy-meets-cakey and make them rectangular like a candy bar and three times as big..?Nothing I don’t like about the sound of that!
What exactly is a truffle bar? It’s what you call a chocolate bar with a filling not closely comparableto any candy bar currently in existence. It’s not a nougat or a mousse or a caramel or a cream. It’s vaguely similar to the peanut butter texture inside a Reese’s cup come to think ofit–fluffy and a bit cakey at first but melts in your mouth as you eat it. It’s rich but also light. Chocolatey inside and out. Scrumptious and very sweet-tooth-satisfying and even better with a salt sprinkle on top.
How do you make a truffle bar? Well let me tell you and then show you in the video and then tell you again down in the recipe box. Because even though it’s ridiculously easy I like to be thorough.
Also I just reeeeeeeally want you to make them and join me in this amazeballs never-want-it-to-end indulgence so we can gush over their goodness until the end of time together. And I’m hoping maybe if I thoroughly point out how they are easier to make than your chocolate-loving mind would ever imagine you will go try them. Right now. No time like the present for coveringchocolate in chocolate in salt–wordsto live by.
So now that I’ve revealed my true motive, lemme tell you all about it…
Trufflefilling. It all starts with blending up a batch ofdate paste,because thisfilling is not just simultaneously fluffy and creamy it’s fruit-sweetened too. Tothe onecup of date paste (pretty much an entire batch if you follow my recipe -> here) you are going to add one half cup ofcoconut flour,because it has textural tricks no other flour can fathom. Don’t try to sub here or you will break my truffle-loving heart. And then the final ingredient of this triple truffle trio is cacao or cocoa powder, obvs. Oh and the salt of course if you are as obsessed with salty + sweet as I am.
After some stirring and shaping and giant rectangle making, you are going to freeze this delicious brick-o’-chocolate overnight.
Chocolate coating. The next day all that’s left is slicing, smothering in melted chocolate, sprinklingwith chunky hunks of salt, and snacking your scrumptious way to salty-sweet chocolatebliss!
That last step is my favorite of all the steps.
What gives this filling its fluffycreamytexture? Mostly magic, but I have a few other hypotheses as well…
1) Coconut flour makes no-bake things mimic baked things very well with a crumb/cake texture. Cacaopowder does not, it just mixes in smoothly. So the combo of the two makes the filling a little cake-like and a little creamy all at once.
2) Compared to many no-bake coconut flour recipes, this filling is relatively low in fat. Sure coconut flour has some naturalfat in it, but the date paste is fat-free and much lighter than nut butter would be.Ithink that’s where some of the airy-ness comes from.
Andthose are my very unofficialand not at all science-backed thoughts.
Full-size or fun-size. I made my bars standardcandy bar sized. One of them turnedout to beborderline king-sized but that was an accident, I swear. My chocolate tolerance is insanely quite high, but even I found half of abar plenty at one time. By “time”I mean this hour. You better believe I cameback for truffle bar part 2 before the day was over. But feel free to make minis instead. You should be able to get 6 large or 12 mini bars out of one batch.
If you still haveany bars left over after 3 days do let me know, becauseyou deserve amedal. Also I’m concerned…
Rich creamy-meets-fluffy filling blanketed in semi-sweet chocolate makes these Salted Chocolate Truffle Bars an easy indulgence you won’t be able to resist!
Ingredients
Scale
1 cupdate paste
1/2 cup coconut flour
1/4 cup cacao powder ((or cocoa powder))
Pinch of salt
1 cup chocolate chips
Coarse salt for topping
Instructions
In a mixing bowl, combine the date paste, coconut flour, cacao powder, and pinch of salt. Stir to combine.
On a piece of wax or parchment paper, press this dough-like mixture into a rectangle approximately 1 inch thick.
Freeze overnight.
Slice into 6 large bars or 12 mini bars.
Melt the chocolate chips. Coat each bar in a thin layer of chocolate on all sides. Sprinkle with coarse salt.
If using milk chocolate, reduce the cream to 1/2 cup as milk chocolate is much softer than dark chocolate. Heavy Cream: Heavy cream or heavy whipping cream is also a base ingredient. Do not use half-and-half or any other liquid because the truffles won't set up properly.
Look in the baking aisle for chocolate with 60% or higher cacao content. Guittard makes chocolate baking bars with 64% and 70% cacao content. Ghirardelli's also makes baking bars with 60% and 70% cacao content. We also like Scharffen Berger.
Chocolate truffles are considered one of the most indulgent treats and ultimate luxury desserts. They combine the richness of high-quality chocolate with a creamy center, making them ideal as sympathy chocolate or just a sweet treat for any special occasion.
A chocolate truffle's basic components are tempered chocolate on the outside and chocolate ganache within. The delicious chocolate ganache filling is made from bittersweet chocolate and heavy cream. To give the delicate and creamy ganache filling a firm shell, it is dipped in tempered chocolate.
If your ganache isn't firm enough to scoop into balls, you can chill it in the fridge to harden. Or, whip it very briefly until the color just begins to lighten—about 30 seconds on medium-low with a hand mixer. Let it set again and it will firm up. Roll the truffles in cocoa powder, shaking off any excess cocoa.
If you're planning to store chocolate truffles for an extended period or live in a hot, humid area, refrigeration or freezing is the way to go. This method prolongs their shelf life significantly, but be aware that it can also affect their texture and taste.
Despite sharing a name, a chocolate truffle does not contain any truffles of the mushroom variety. Nevertheless, some especially adventurous chocolate manufacturers may attempt to make chocolate-covered mushrooms.
Dip cold, firm truffle into melted chocolate, holding with a fork and covering with several coats of chocolate. Place each onto foil-lined baking pan. Decorate top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate.
Rarity and availability impact truffle price. Truffles grow in wild forests—you can't plant them in your garden—and only during a few months of the year. The most well-known truffle hotspots are in France, Italy, and Spain, although the Pacific Northwest and Australia are also on the truffle map.
What is the difference between a bonbon and a truffle? Simply put, the difference between bonbons and truffles is that bonbons are molded chocolates with a non-chocolate center (fruit for example).Truffles have a buttery chocolate center and are rolled in another ingredient, such as cocoa powder or nuts.
Truffles are underground fungi that have a mycorrhizal relationship with the host tree where they grow. They flourish slightly beneath the surface of the earth, growing on the roots of different trees. Truffles are irresistible because their aroma is composed of chemicals that mimic mammalian reproductive pheromones.
Presentation: Truffles are typically shaped into small spheres and coated with a dusting of cocoa powder, sugar, or nuts. Ganache is more flexible in presentation, as it can be used as a filling, glaze, or frosting, adapting to the specific dessert or recipe.
"A good truffle should melt in your mouth," says Saffitz. If you serve them stone-cold and straight outta the fridge, you're missing the point. That said, letting them sit at room temperature for hours will render them so soft that you can't pick them up. A solid hour oughta do the trick.
Truffles are a fungus that grows underground at or near the base of trees known as host trees, but not all trees are suitable places for truffles to grow. Typically host trees include poplar, beech, and oak trees. Truffle fungi grow worldwide in many different varieties.
Funnily enough, it's super simple. First boil some water.Second, very slowly, as in 1-2 tsp at a time add in the boiling water and whisk the chocolate vigorously until the mixture is smooth again. The hot water will essentially melt the clumps back to a liquid consistency.
If your ganache's fluidity is too high, it most likely means the ganache contains too much cream. Therefore, the texture becomes more runny and liquid-like. Therefore, our chefs recommend you to add chopped chocolate into the ganache to thicken it back.
Also, says out senior food editor Andy Baraghani, adding too much of a liquid will make the truffles challenging to roll; they won't hold their shape because they'll be too watery. With alcohols—that includes extracts—you'll want to wait to add them until you take the mixture off the heat.
Keep it simple. Slice or shave over some cooked like risotto or pasta and you're done. They should never be mixed with any ingredient high in acidity, which would cause the flavour of the truffle to subside. Let the truffle work its magic, and always add at the end of the preparation.
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