Chocolate Raspberry Truffle Bar Recipe

Chocolate Raspberry Truffle Bar recipe

Prep time 20 mins
Cook 5 mins (plus chilling overnight)
Makes about 20


300ml pouring cream
400g dark chocolate (56% cocoa solids), finely chopped
200g milk chocolate, finely chopped
3 eggs yolks
1 tbsp raspberry liqueur (or substitute with water)
100g David Jones raspberries
80g David Jones Roasted Natural Almonds, coarsely chopped
2½ tbsp cacao nibs


1 Line a 20cm x 30cm cake tin with baking paper, letting paper overhang opposite sides of the tin by a few centimetres (this will assist in removing the slice).

2 Heat the cream in a saucepan over medium-high heat and bring to just below boiling point. Remove from heat, add chocolate and stand for 5 minutes, then whisk to combine until smooth. Set aside.

3 Place egg yolks and liqueur or water in a bowl set over a saucepan of simmering water (don't let the bowl touch the water). Whisk yolks and liqueur together for 4-5 minutes until pale and fluffy. Transfer yolk mixture to an electric mixer, add chocolate mixture, then whisk on high speed until thick and almost cooled to room temperature. This should take about 8-10 minutes.

4 Spread half the chocolate mixture in prepared cake tin, scatter with half each of the raspberries, almonds and cacao nibs, then pour over remaining chocolate mixture. Smooth top, then scatter with remaining raspberries, almonds and cacao nibs. Refrigerate overnight until firm.

5 To serve, run a large, hot, wet knife along both the unlined sides of tin and use baking paper to lift and remove the slice. Continue using hot knife to cut slice lengthwise in half, then into 2cm-wide bars.

· Keep the truffle bars in an airtight container in the fridge for up to 1 week.
· Break a few of the raspberries into small pieces to sprinkle over the top.

Try this festive wreath dessert