Chocolate Hazelnut Truffle Squares

By michaelmeiner

Ingredients

• BROWNIE LAYER
• 1 1/2 ounces bittersweet chocolate -- coarsely chopped
• 4 Tablespoons butter
• 1 large egg
• 1/2 cup granualted sugar
• 1 Tablespoon hazelnut liqueur
• 1/4 cup flour
• 1/2 cup hazelnuts -- toasted, skinned, coarsely chopped
• HAZELNUT TRUFFLE LAYER
• 6 ounces bittersweet chocolate -- coarsely chopped
• 6 Tablespoons butter
• 1/4 cup praline paste
• 1/4 cup sugar
• pinch salt
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 large egg
• 2 large egg yoklks

Details

Servings 1

Preparation

Step 1

Preheat oven to 325. Grease the bottom and sides of a 9" square baking pan.

Make the brownie layer: Combine chocolate and butter and heat, stirring occasionally, until completely melted and smooth. Allow mixture to cool for 10 minutes or until just warm.

In a medium bowl, whisk together the egg and sugar until blended. Whisk in the cooled chocolate-butter mixture and the hazelnut liqueur. Using a rubber spatula, stir in the flour just until blended. Stir in the hazelnuts. Scrape the batter into the prepared pan and spread evenly.

Make the truffle layer: Combine chocolate and butter and heat, stirring occasionally, until completely melted and smooth. Remove from heat and whisk in praline paste. Whisk in the sugar, salt, heavy cream, and vanilla extract. Whisk in the egg and yolks one at a time, blending well after each addition.

Scrape the truffle mixture over the brownie layer and spread evenly. Bake for 25 to 30 minutes, until the top is puffed and set and no longer shiny. Cool in pan on wire rack.

Refrigerate the cooled bars for at least 2 hours, until chilled.