These Mocha Truffle Bars are filled with coffee, chocolate and a whole lot of love! A perfect Valentine’s Day dessert recipe, they’re rich and creamy on top, and crunchy and crisp on the bottom. With Valentine’s Day less than two weeks away, I’ve got chocolate on my mind. More than I usually do, that is.
For this Valentine’s Day dessert recipe, I’m blending chocolate with coffee, and well, that’s love.
There are some flavor combinations that are just meant to be. Chocolate and hazelnuts, mushrooms and sherry, lemon and chicken, pumpkin and sage, and the list goes on. And yes, coffee and chocolate is most definitely one of those perfect ingredient marriages.
What makes Mocha Truffle Bars so special?
There are a few key aspects to this Valentine’s Day dessert recipe that make is so special. First, the classic graham cracker crust has a twist to it — it includes instant espresso powder and cocoa powder, so those flavors run through the entire dessert. Second, crushed chocolate covered espresso beans are added to the Ganache, so every creamy bite has a surprise of a tiny crunch that’s a burst of additional flavor. And finally, the sprinkling of salt on top heightens each and every flavor, making it truly spectacular.
I cut theses into hearts for Valentine’s Day, but typically cut them into small squares.
I could talk about how amazing this recipe is for quite a while, but you’ll have to try it to find out for yourself, that this dessert might just be the creamiest, dreamiest bite of sweet, deliciousness ever!
Valentine’s Day or not, I hope you love these Mocha Truffle Bars!
And if you want to add to this Valentine’s Day dessert recipe, for a menu of treats, here are a few more favorites:
- Raspberry Beet Valentine’s Day Cup Cakes
- Blood Orange-Champagne Crème Brûlée
- Nutella Brownies Full of Heart
- Nutella Truffles
- Valentine’s Day Bark from Life Love Liz
*Please note that almost all of the prep time is refrigeration time.
*Makes 36 small squares
- 12 whole graham crackers (whole, meaning 2 squares e)ach
- 1 tablespoon instant espresso powder (I like Medaglia d'Oro)
- 1 tablespoon cocoa powder, sifted
- 3 tablespoons granulated sugar
- ½ cup plus 2 tablespoons unsalted butter, melted
- 1 cup bittersweet chocolate, finely chopped
- 1 cup covered espresso beans, crushed (Trader Joe's carries them)
- 1¼ cups heavy cream
- 1 teaspoon vanilla
- Fleur de Sel
Line an approximately 8 X 8 X 2-inch baking pan with parchment paper. Use a piece of parchment that will cover the bottom and sides of the pan. Then cut slits at the corner seams to help it fit snugly. (This will help you lift the dessert out of the pan when it's done.) Set aside.
Add the finely chopped chocolate and the crushed chocolate covered espresso beans to a large mixing bowl, and set aside. (The best way to crush the espresso beans is to put them in a large, heavy-duty, zip-lock bag that's sealed tightly, and gently pound it with a meat mallet, or the bottom of a small sauté pan.)
Break up the graham crackers and add them to a food processor fitted with the blade attachment. Blend until you have a smooth mixture. (If you don't have a food processor, place the crackers in a heavy-duty zip-lock bag, remove all of the air and seal tightly. Then roll over the bag as many times as necessary with a rolling pin.)
Pour the ground crackers into a medium-sized mixing bowl and stir in the espresso powder, cocoa powder, sugar and melted butter. Press this mixture into the parchment-lined pan and use a flat-bottomed metal spatula to firmly and evenly pack it down. Set aside.
Scald the cream with the vanilla. Tiny bubbles will appear along the edges of the pan and it should be very, very hot, but not boiling.
Pour the cream over the chocolate. Do not stir it yet – wait about 4 minutes and then, use a wooden spoon and gently stir to combine. It will take a few minutes of mixing before you’ll see it come together.
Pour the chocolate mixture over the prepared graham cracker "crust," and sprinkle the entire top surface lightly with Fleur de Sel.
Place the dessert in the refrigerator for at least 6 hours, and ideally overnight.
Sprinkle with a bit more of the Fleur de Sel, and then you can then cut the dessert into 36 small squares, or use a heart-shaped cookie cutter to make hearts for Valentine's Day. (If you make the hearts, be sure to save -- and eat -- the scraps!)
Of course you can make any size squares you like -- I only suggest small because they are quite rich, and for some people, one lovely bite is perfect. (For me, well I could eat several lovely bites!)