Cut or Chop ... all chocolate into small pieces, whichever method you use.
Direct Heat Method .... Choose a heavy saucepan. Add the chocolate, stir
frequently over low heat. Be very careful not to burn it.
Microwave ... Place chocolate in a bowl. Do not cover. Microwave on a
medium low heat. Stir every 30 seconds. When the chocolate
starts to look shiny, remove it from the microwave and stir until chocolate is
completely melted.
Over Simmering Water ... Put the chocolate in the top of a double boiler or a
heatproof bowl over a pan of water that is barely simmering. The bowl should not
touch the water. Heat gently until chocolate has melted, stirring frequently.
Don't let water get into your chocolate! It will ruin it. Sometimes, you can add
a little oil and it will save it.
Chocolate should not be heated above 120°F.
Double Chocolate Truffle Brownies
Bottom Layer:
1/2 C. butter, cut into large pieces
2 1/2 oz. semisweet chocolate, finely chopped
1 1/2 t. vanilla extract
1 t. instant coffee or espresso powder
Pinch of salt
1 C. sugar
2 large eggs
1/2 C. flour
6 oz. (about 11/4 cups) walnut halves, toasted and coarsely chopped
Coat 9 x 13 inch baking pan with vegetable oil spray.
Prepare bottom layer by melting butter and chocolate together in double boiler
or microwave. Whisk together until smooth and transfer to large bowl. Stir in
vanilla, instant coffee and salt. Whisk in sugar. Add eggs one at a time,
whisking well after each addition. Add flour and stir briefly just until smooth.
Then stir in nuts, and scrape batter into prepared pans.
Prepare top layer by melting chocolate and butter together in double boiler or
microwave. Off the heat, whisk in sugar, whipping cream, salt, instant coffee
and vanilla. Add egg and egg yolks one at a time, whisking well after each
addition. Stir until smooth.
Pour over bottom layer, using an offset spatula, if necessary, to spread evenly.
Bake in preheated oven 25 to 30 minutes, or until top has a dull cast and edges
are just pulling away from pan's sides. A toothpick inserted into center will
have a bit of moist batter clinging to it. Do not overbake. Cool in pan on wire
rack to room temperature, then refrigerate 1 hour.
Store at room temperature, or refrigerated, covered with plastic wrap. Decorate
with espresso bean before serving. Best eaten within 2 days. May be served at
room temperature or chilled.
Note: Nuts should be cooled before chopping. To toast walnut halves, place nuts
in single layer on sheet pan. Toast in 325°F. oven until golden brown and
fragrant, 5 to 12 minutes. Shake pan once or twice during toasting to encourage
even browning.
