Chocolate Raspberry French Silk Bars, These Are Unbelievable.

I have been away for a few days and as usual I have made a delicious discovery on my journey and was fortunate enough to have been given the recipe to share with you.  The recipe was from a Feb. 2010 issue of Better Homes and Gardens magazine.

I have adapted it a bit for ease as I found the recipe confusing as it was given.  It is a bit labor intensive and you do dirty up a few dished but the end result it well worth it.  I would tell you if it were not so.  These smooth creamy bars absolutely melt in your mouth with a velvet chocolate raspberry intensity I find hard to describe properly.  You just have to try them!

Ingredients for Chocolate Raspberry French Silk Bars:


The Crumb Crust:

2 C. finely crushed chocolate cookies (about 38 cookies)
1/4 C. flour
2 T. sugar
1/2  C. melted butter


The Filling:

1 C. whipping cream
1/2 C. chopped semi sweet chocolate or chips (3 ounces)
1/2 C. chopped bitter sweet chocolate or chips (3 ounces)
1/3 C. sugar
1/3 C. butter
2 egg yolks beaten
3 T. Creme De Cacao  or whipping cream
1/2 C. raspberry preserves or seedless jam
fresh raspberries for garnish, optional


Raspberry Ganache:

1 C. chopped semi sweet chocolate
1/3 C. whipping cream
1 T. seedless raspberry jam


DIRECTIONS;  Preheat the oven to 375 degrees F. and line a 13" x 9" x 2" baking pan with foil.  Extend the foil over all of the edges of the pan well and fold over.  Set aside.

Make the crumb crust by combining all of the ingredients and mixing until well blended.  Press the crumb mixture into the bottom of the foil lined pan and extend the crumbs up slightly around the edges.  Press lightly to firm them.  Bake for about 10 minutes until set.  Remove from the oven and set aside to cool completely.

Meanwhile make the filling:  Using a heavy medium saucepan combine whipping cream, chocolates, sugar, and butter.  Cook over low heat about 10 minutes or until all is melted and smooth.  Remove from the heat.  VERY gradually stir in half of the hot mixture into the beaten egg yolks stirring the whole while as you do so.  Add all of the combined egg yolk mixture back into the remaining chocolate in the pan.  Cook and stir over medium low heat for about 5 minutes until slightly thickened and bubbly.

Remove from the heat. (Mixture may appear slightly curdled.)  Stir in the Creme De Cacao or cream.  Place the saucepan in a bowl of ice water.  Let it stand to cool stirring occasionally for about 20 minutes until the mixture hardens and is hard to stir.  Transfer to a medium mixing bowl.

Spread the first amount of raspberry preserves over the cooled crumb crust.  Beat the chocolate filling mixture with an electric mixer on medium high speed for 2-3 minutes until it becomes light and fluffy.  Spread the beaten filling over the preserves evenly, cover and chill for 1-2 hours until firm. 

Prepare the ganache:   In a large glass measuring cup combine the chocolate, cream, and last amount of jam.  Microwave on high heat for 1 minute at 100% power.  Stir and heat again in 30 second increments stirring each time until melted.  Let this stand and cool at room temperature for 1 hour until slightly thickened.  Spoon the raspberry ganache over the top evenly,  spreading gently as you go.  Chill -1-2 hours or more until firm. 

Using the edges of the foil lift off the uncut bars from the pan.  Cut into bars.  Garnish with fresh raspberries if desired.  Keep refrigerated until immediately before serving.   Yield 32 bars that absolutely melt in your mouth!