With so few ingredients, it’s important to use a chocolate you would be perfectly happy to snack out of hand. The instant espresso powder is optional but adds depth to this simple dessert. Chill the bars in the fridge for at least 2 hours before eating. To cut beautiful, neat slices, use a long sharp knife warmed in hot water and wiped clean before each cut.
Prep Time30 minsCook Time12 minsTotal Time42 mins
INGREDIENTS
For the crust:
18 whole graham crackers (about 9.5 ounces/269 grams)* use oreo cookies if you prefer a dark crust
8 tbsp unsalted butter, melted
2 tbsp granulated sugar
¼ tsp kosher salt
For the filling:
1 lb semisweet chocolate chips (i use 60% ghirardelli chocolate chips)
3 cups cold heavy cream
2 tsp instant espresso/coffee powder (do not use grounds)(optional)
½ tsp kosher salt
1 tbsp vanilla extract
DIRECTIONS
Make the crust:
1Preheat oven to 350 degrees.
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers or oreo cookies until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Bake for 12 minutes. Let cool completely.
Make the filling:
2Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
3In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine (this will take a few minutes). Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill in refrigerator until firm, at least 2 hours. To serve, cut the two edges without parchment free with a warmed sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Ingredients
For the crust:
18 whole graham crackers (about 9.5 ounces/269 grams)* use oreo cookies if you prefer a dark crust
8 tbsp unsalted butter, melted
2 tbsp granulated sugar
¼ tsp kosher salt
For the filling:
1 lb semisweet chocolate chips (i use 60% ghirardelli chocolate chips)
3 cups cold heavy cream
2 tsp instant espresso/coffee powder (do not use grounds)(optional)
½ tsp kosher salt
1 tbsp vanilla extract
Directions
Make the crust:
1Preheat oven to 350 degrees.
Make the crust: Line a 9-inch-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on 2 sides. In a food processor, or in a resealable plastic bag, crush the graham crackers or oreo cookies until you have fine crumbs (but stop before you have dust). You should have about 2 1/4 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Bake for 12 minutes. Let cool completely.
Make the filling:
2Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1 cup cream, espresso powder and salt until hot but not boiling. Pour the hot cream mixture over the chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
3In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 2 cups heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine (this will take a few minutes). Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill in refrigerator until firm, at least 2 hours. To serve, cut the two edges without parchment free with a warmed sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream, if desired.
Kristy Sameth