Mochaccino Truffle Bars

Pastry

• 1 cup (250 ml) all purpose flour
• 1/2 cup (125 ml) cocoa
• 1/4 tsp (1 ml) salt
• 2 tbsp (30 ml) granulated sugar
• 1/2 cup (125 ml) Canadian Cream Cheese brick style, softened
• 1/4 cup (50 ml) softened butter
• 1 egg

Truffle topping

• 1 (385 ml) can evaporated milk
• 6 egg yolks
• 2 cups (500 ml) granulated sugar
• 1-1/4 cups (300 ml) cocoa
• 1/2 cup (125 ml) butter
• 4 tsp (20 ml) instant coffee granules
• 1/4 tsp (1 ml) salt
• 3/4 cup (175 ml) toasted sliced almonds

Pastry

1. Preheat oven to 350°F (180°C). Blend flour with cocoa, salt and sugar in a small bowl. Beat Cream Cheese and butter until smooth. Add egg and mix on low until combined. Add flour mixture and mix until combined and crumbly. Shape into a ball and knead lightly until smooth. Press evenly into an aluminium foil lined 7 x 11-inch (2 L) baking dish. Bake for 15 to 20 minutes or until firm. Cool.

Truffle topping

1. Whisk evaporated milk with egg yolks in a large, heavy-bottomed saucepan. Blend in sugar, cocoa, butter, coffee and salt. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium. Simmer, stirring constantly with a wooden spoon, for about 15 minutes or until thickened enough to begin mounding on a spoon. Remove from heat and pour mixture over cooled pastry. Smooth top, if necessary. Sprinkle with almonds. Chill until set and then slice using a sharp knife that has been dipped in hot water.