Thursday, 3 October 2013

Chocolate macaroon truffle bar

Chocolate macaroon truffle bar

If you want to indulge your chocolate cravings then this Chocolate macaroon Truffle bar may well satisfy. The rich ganache topping goes well with the macaroon base made up out of egg whites and desiccated coconut. This bake will take you around 15 minutes to prepare and 20 minutes cooking and baking. You will need a 12" by 8" baking tray or similar along with basic equipment.

simple to make...start by lightly greasing and lining a 12" by 8" baking tray with baking parchment, making sure to do enough paper so it hangs over either side.
Chocolate macaroon truffle bar

Beat the egg whites in a clean dry mixing bowl using an electric whisk until soft peaks form, now gradually add the caster sugar a little at a time until you get stiff shiny peaks. Fold in the coconut and spread onto your prepared tin, bake for 20 minutes until light brown.
Chocolate macaroon truffle bar

Once out of the oven and still warm press down with a palette knife gently but firmly, this will condense the coconut and give it more support when cold.
Chocolate macaroon truffle bar

Gently melt the chocolate in a bain marie taking care not to burn or overheat, generally speaking once the chocolate starts to melt take it off the heat but keep the bowl over the hot water to melt more natural. Once the chocolate has melted take off the hot water and allow to cool slightly.
Chocolate macaroon truffle bar


Now whisk up your double cream until thick then fold in your chocolate until thoroughly blended. Spread the ganache over the cold macaroon base evenly then chill for 3 hours, then dust with cocoa powder and serve.

These Chocolate macaroon truffle bars will keep in a sealed container for around 3 days or 7 days in the fridge.
Chocolate macaroon truffle bar

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