Raspberry Chocolate Truffle Squares


  1. Preheat oven to 375°F. Grease an 8 x 8-inch square pan and line with parchment paper, leaving an overhang on two opposite sides.
  2. Crust
    Combine the ground pecans, cookie crumbs and sugar. Add the butter and mix well. Press into the pan with a fork and bake for 10 minutes. Let cool.
  3. Truffle Chocolate
    Place the chopped chocolate in a small bowl. In a saucepan, heat the cream until it simmers. Pour the cream over the chocolate and let stand for a minute. Whisk until combined. Add coffee and mix well. Pour on the crust and spread with a spatula.
  4. Garnish
    Insert raspberries in the chocolate. Drizzle with melted dark chocolate.
  5. Refrigerate until firm. Using the parchment paper overhang, carefully lift the dessert out of the pan.
  6. Cut in squares and serve.

Sugar for the Brain

Longueuil, Quebec

Marjorie Morin is the brain (and blogger/photographer) behind Sugar for the Brain, a collection of decadent desserts.  

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