Ingredients:

  • 300g chocolate sandwich cookies, finely crushed
  • 85g unsalted butter, melted
  • 1/4 tsp fine sea salt
  • 340g semi-sweet chocolate (60% cocoa), finely chopped
  • 240ml heavy cream (min 36% fat)
  • 30g unsalted butter, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 tsp instant espresso powder
  • 100g dark chocolate chips
  • 1 tbsp neutral oil
  • 1/2 tsp flaky sea salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, ensuring you leave at least two inches of overhang on the sides. Note: This is essential for lifting the bars out later.
  2. Combine the 300g of crushed cookies, 85g of melted butter, and 1/4 tsp of sea salt in a bowl. Mix until the crumbs are thoroughly coated and look like wet sand.
  3. Transfer the crumbs to the pan and press them into a firm, even layer using the bottom of a flat glass. Freeze the base for 10 minutes until it feels solid to the touch.
  4. Place the 340g of chopped semi sweet chocolate in a heat proof glass bowl. In your small saucepan, heat the 240ml of heavy cream and 1/2 tsp of espresso powder over medium low heat.
  5. Remove the cream just as small bubbles begin to form around the edges (do not let it boil). Pour the hot cream over the chocolate and let it sit undisturbed for exactly 3 minutes.
  6. Stir the mixture gently with a spatula, starting in the center and working outward, until a smooth, glossy mahogany liquid forms.
  7. Add the 30g of room temperature butter and 1 tsp of vanilla extract. Stir until the butter has completely melted and disappeared into the ganache.
  8. Pour the ganache over your frozen crust and smooth it with a spatula. Place the pan in the refrigerator and chill for 2 hours until the center is set but still slightly tacky.
  9. Melt the 100g of dark chocolate chips and 1 tbsp of neutral oil in the microwave in 20 second bursts. Stir until smooth and pour over the ganache layer.
  10. Sprinkle the 1/2 tsp of flaky sea salt across the top. Chill for another 2 hours until the entire block is firm and cold. Precision Checkpoints: Weight: Exactly 340g of chocolate ensures the ganache sets firmly enough to slice but remains soft enough to melt on the tongue. Temperature: The cream should reach approximately 180°F (82°C) before being poured; any hotter and the chocolate fat may separate. Time: A full 4 hours of total chilling time (2 hours for the ganache, 2 hours for the topping) is required to allow the cocoa butter crystals to stabilize. Pineapple Dump Cake Cobbler: Golden Baked Dessert for 12 — Master this pineapple dump cake cobbler with our step-by-step guide. Featurin...Chocolate Lava Cake Recipe for 4 Servings — Master the chocolate lava cake recipe with our precise technique for a molten...Moist Carrot Cake Recipe with Cream Cheese Frosting — Master the moist carrot cake recipe with our step-by-step guide to a velvety ... $img_2$