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Decadent Valentine’s Triple Chocolate Raspberry Heart Bars

triple chocolate raspberry heart bars - featured image
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Rich and luscious triple chocolate bars with a buttery crust and vibrant raspberry swirls, perfect for Valentine’s Day and celebrations.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (can substitute with almond flour for gluten-free)
  • ½ cup unsweetened cocoa powder
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • ¾ cup unsalted butter, cold and cubed (use dairy-free butter if needed)
  • 1 teaspoon vanilla extract
  • 8 ounces semi-sweet chocolate, chopped
  • 4 ounces white chocolate, chopped
  • 4 ounces dark chocolate, chopped (70% cocoa)
  • 1 cup heavy cream (or full-fat coconut cream as a dairy-free option)
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries (frozen works too, thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, cocoa powder, sugar, and salt. Add cold, cubed butter and vanilla extract. Use a food processor or pastry cutter to blend until mixture resembles coarse crumbs (3-5 minutes).
  2. Press crumb mixture firmly and evenly into the bottom of an 8×8-inch baking pan. Bake for 15 minutes or until set and slightly firm. Let cool slightly.
  3. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring frequently until thickened. Remove from heat and strain through a fine mesh sieve to remove seeds if desired. Let cool.
  4. Chop all chocolates and place in a heatproof bowl. Heat heavy cream and butter in a saucepan over medium heat until just simmering. Pour hot cream over chopped chocolate and let sit 2-3 minutes. Whisk gently until smooth and glossy. Stir in vanilla extract.
  5. Pour half of the ganache over the baked crust, smoothing evenly. Drop spoonfuls of raspberry puree over ganache and swirl lightly with a toothpick or skewer. Pour remaining ganache on top and repeat swirling with remaining raspberry puree.
  6. Refrigerate bars for at least 2 hours or until ganache is fully set and firm. For best results, chill overnight.
  7. Use a sharp knife dipped in hot water and wiped dry to cut clean slices. Optionally, use a heart-shaped cookie cutter to create festive shapes. Serve chilled or at room temperature.

Notes

Use cold butter for a tender crust. Use chopped chocolate instead of chips for smoother ganache. Strain raspberry puree for a smoother swirl. Chill ganache fully for clean slicing. Warm ganache gently if it seizes. Frozen raspberries can be used if fresh are unavailable.

Nutrition

Keywords: valentine's day, chocolate bars, raspberry swirl, triple chocolate, dessert, heart bars, easy recipe, celebration dessert

Find it online: https://avabake.com/decadent-valentines-triple-chocolate-raspberry-heart-bars-recipe-easy-and-perfect-for-celebrations/