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.
I love Baker's or Ghirardelli brands. If you want to splurge, Scharffen Berger is exceptional! Semi-sweet or dark chocolate make a very intense chocolate truffle and milk chocolate yields a sweeter truffle. If using milk chocolate, reduce the cream to 1/2 cup as milk chocolate is much softer than dark chocolate.
Cool chocolate to 85 to 90º F. for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and covering with several coats of chocolate.
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.
A truffle is a rich chocolate candy. The inside of a chocolate truffle consists of melted chocolate, butter, cream, nuts and different flavorings such as spirits or liqueurs, vanilla, coffee, and spices.
Do not refrigerate chocolate. Whether you only eat gourmet truffles or consume any chocolate put in front of you, please don't store chocolate in the fridge. This is because chocolate easily absorbs the odors of whatever items it is placed near to in a fridge, which can have a detrimental effect on its flavor.
Homemade truffles can last up to 2 weeks in the refrigerator and for up to 6 months in the freezer. For the best texture and flavor, bring them to room temperature before serving. Even if you're planning on gifting your chocolate truffles, be sure to store them in the fridge or freezer.
Carefully lower each truffle into the bowl of melted, tempered chocolate.Make sure it's fully coated, then gently shake off the excess chocolate. This is where your dipping tool comes in handy. Once done, place the truffle onto the lined tray.
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.
Directions. Place 1/2 pound chocolate in a metal bowl. Bring a saucepan with 2 inches of water to a simmer, and then turn off heat. Set bowl with chocolate over saucepan, and let melt, stirring gently with a rubber spatula until chocolate registers 118 degrees on a candy thermometer.
The reason behind such high costs is the scarcity of the produce, truffles are seasonal, extremely difficult to grow, and take many years to cultivate. They also have a short shelf life. Truffles require a very specific climate to grow and require lots of oak trees, that's why they're often found in woodland.
Chocolate truffles can be expensive for several reasons, including the cost of base ingredients, the production process, and their reputation. Firstly, even when produced on an industrial level, gourmet truffles require high-quality chocolate, cream, and butter, all of which can be expensive by themselves.
Essentially, Lindor is a chocolate truffle. Made by creating a hollow chocolate shell by placing fine, tempered Lindt chocolate into a mould which is then spun around on its axis to coat the inside. The chocolate cools and sets to create a delicate shell – ready to hold the smooth, melting filling.
Why are Lindt & Sprüngli Chocolates more expensive than other brands? Lindt & Sprüngli stands for premium chocolates. For us, premium chocolate combines fine ingredients with over 175 years of tradition and artisan-like craftsmanship to create the ultimate chocolate tasting experience.
Essentially, LINDOR is a chocolate truffle. It is made by pouring the finest tempered Lindt chocolate into a mould, before spinning on its axis to coat the inside. As it cools and sets, a delicate chocolate shell is created, ready to hold the smooth, melting filling.
It's always best to use chocolate products rich in cocoa butter. We prefer to use craft melting chocolate like our TCHO chocolate discs for baking. The good news is, you can always use dark chocolate or milk chocolate discs for your candy molds. If you're a fan, you can also use white chocolate.
I like using Hershey's because it's easy to find, affordable, and has a good flavor. I do not recommend substituting Dutched cocoa powder (also called “special dark” cocoa powder). It has a different acidity level and taste, so your chocolate truffles won't turn out the same.
Chocolate truffles are round and dusted with cocoa powder. The name “truffle” comes from their resemblance to mushroom-like fungus, considered a delicacy of the same name. The main ingredient besides chocolate is heavy cream. Basically, all truffles are fine chocolate and cream with a ganache filling.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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