Yield 24 servings
Time 30 minutes, plus chilling
Ingredients
For the Crust:
- 18 whole graham crackers (about 9 1/2 ounces/269 grams)
- 8 tablespoons/113 grams unsalted butter (1 stick), melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
For the Filling:
- 1 pound/454 grams semisweet chocolate, finely chopped
- 3 cups cold heavy cream, plus more for serving
- 2 teaspoons instant espresso powder
- 1/2 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
- Whipped cream (optional)
Preparation
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 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.
- Transfer to the freezer while you prepare the filling.
Make 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.
Assemble
- In 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.
- Pour the mixture over the prepared crust, and spread it out into an even layer.
- Cover with plastic wrap and chill until firm, at least 2 hours.
Serve
To serve, cut the two edges without parchment free with a 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.