Articles & Recipes

Chocolate Raspberry Truffle Squares

February 6, 2019

Incredibly delicious and absolutely perfect any time of year. These will be the hit of Valentine's Day!

Ingredients

BROWNIE BASE
3 x 1 oz squares unsweetened chocolate 90 g
1⁄3 cup butter 75 mL
1⁄4 cup raspberry jam 60 mL
2 eggs 2
1 cup sugar 250 mL
1 tsp vanilla 5 mL
1⁄2 cup flour 125 mL
TOPPING
2 Tbsp whipping cream 30 mL
2 Tbsp raspberry jam 30 mL
2 Tbsp butter 30 mL
4 x 1 oz squares semisweet chocolate, chopped 120 g
1 cup fresh raspberries 250 mL

Instructions

  1. TO MAKE BASE: PREHEAT OVEN TO 350°F (180°C). LINE AN 8" (20 CM) SQUARE PAN WITH FOIL; GREASE AND SET ASIDE. COMBINE CHOCOLATE, BUTTER AND JAM IN A SAUCEPAN. STIR OVER LOW HEAT UNTIL SMOOTH. REMOVE FROM HEAT. BEAT EGGS IN A LARGE BOWL UNTIL FOAMY. MIX IN SUGAR, VANILLA AND CHOCOLATE MIXTURE. STIR IN FLOUR, JUST UNTIL BLENDED. SPREAD BATTER EVENLY IN PAN AND BAKE FOR 20-35 MINUTES, OR UNTIL SET. COOL COMPLETELY IN PAN ON A RACK.
  2. TO MAKE TOPPING: COMBINE, CREAM, JAM AND BUTTER IN A SAUCEPAN. HEAT TO A SIMMER, STIRRING CONSTANTLY UNTIL MELTED. REMOVE FROM HEAT AND ADD CHOCOLATE, STIRRING UNTIL SMOOTH. LET STAND UNTIL COOL BUT STILL SOFT, ABOUT 30 MINUTES. SPREAD TOPPING OVER BROWNIE BASE. IMMEDIATELY TOP WITH RASPBERRIES AND CHILL UNTIL COLD. CUT INTO SMALL SQUARES.

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