Yield: 1 servings
|3 ounces||Semi-Sweet Chocolate|
|2 ounces||Unsweetened Chocolate|
|½ cup||All Purpose or Cake & Pastry flour|
|½ teaspoon||Baking powder|
|1 cup||Miniature marshmallows|
|½ cup||Chopped walnuts|
|4 ounces||Semi-Sweet Chocolate|
|¼ cup||Whipping cream; (liquid)|
Melt chocolate and butter together, stirring until smoothly blended. Cool slightly. Beat eggs, sugar and vanilla together thoroughly in mixing bowl.
Stir in chocolate mixture. Combine flour, baking powder and salt. Stir into chocolate batter with marshmallows and nuts. Mix well. Spread in an 8" square cake pan, lined with aluminum foil. Bake at 350 degrees for 20 - 25 minutes. DO NOT OVERBAKE. They get firmer on cooling. Cool. Remove from pan and invert onto wax paper for glazing. Smooth bottom should be on top :-)
Melt chocolate and cream together slowly, stirring until smooth. Spread over square. Chill to set glaze. Store in refrigerator - truffle squares soften at room temperature.
Disclaimer: I will not be held responsible for any weight gain brought on by over-indulging in these ... :-) Recipe by: April & Bryan <serpent@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.