Mochaccino Truffle Bars
Posted by: macklinda  Tue, 6 Jul 2004, at 1:17 p.m.
 

Pastry:
1 cup all purpose flour
1/2 cup cocoa
1/4 tsp salt
2 tbsp granulated sugar
1/2 cup cream cheese, softened
1/4 cup softened butter
1 egg

Truffle topping:
1 can evaporated milk
6 egg yolks
2 cups granulated sugar
1-1/4 cups cocoa
1/2 cup butter
4 tsp instant coffee granules
1/4 tsp salt
3/4 cup toasted sliced almonds

Pastry:
Preheat oven to 350°F (180°C). Blend flour with cocoa, salt and sugar in a small bowl. Beat Cream Cheese and butter until smooth. Add egg and mix on low until combined. Add flour mixture and mix until combined and crumbly. Shape into a ball and knead lightly until smooth. Press evenly into an aluminum foil lined 7 x 11-inch (2 L) baking dish. Bake for 15 to 20 minutes or until firm. Cool.

Truffle topping:
Whisk evaporated milk with egg yolks in a large, heavy-bottomed saucepan. Blend in sugar, cocoa, butter, coffee and salt. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium. Simmer, stirring constantly with a wooden spoon, for about 15 minutes or until thickened enough to begin mounding on a spoon. Remove from heat and pour mixture over cooled pastry. Smooth top, if necessary. Sprinkle with almonds. Chill until set and then slice using a sharp knife that has been dipped in hot water.