Double Chocolate Truffle Bars
Delectable, sophisticated bars make an elegant addition to any sweet tray.
Delectable, sophisticated bars make an elegant addition to any sweet tray.
This elegant ending can wait comfortably in the freezer. Serve on chilled plates so the souffle don't melt too quickly.
Nine 8-inch (20 cm) round wafers form the basis of this spectacular torte, which is sandwiched with whipped cream and drizzled with raspberry sauce. If fresh raspberries are in season go ahead and use them. If fresh raspberries aren't available, use unsweetened ones that have been individually quick-frozen.
Head down memory lane and enjoy this diner dessert from our new cookbook, Canadian Living Cooks 2003.
For extra flair, decorate the top with curls of white chocolate, which are a snap to shave with a vegetable peeler.
This is a recipe from Lynn Lilje of Surrey, B.C. You can also use white chocolate or semisweet chocolate chips. For a festive touch, add 1/2 cup (125 mL) candied fruit to the dough. Or dip one end of each cookie into melted milk chocolate then sprinkle with dark chocolate or sliced nuts.
Serve this free-form pie with a scoop of vanilla or goat's milk ice cream purchased at the market.
You can use mini (1-1/4- x 3/4-inch/3 x 2 cm) muffin cups instead of fluted tart pans if you prefer.
