Homemade ganache is just about the easiest chocolate recipe out there, a dead-simple mixture of melted chocolate and hot cream, whisked until smooth, then chilled until fudgy.
Ingredients
- 150 grams all-purpose flour (about 1 1/2 cups)
- 90 grams confectioners’ sugar (about 3/4 cup)
- 26 grams unsweetened cocoa powder (about 1/4 cup)
- ½ teaspoon fine sea salt
- 12 tablespoons cold unsalted butter
- 1 teaspoon vanilla extract
- 52 grams cherry jam (about 2 tablespoons)
- 340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
- 6/10 cup heavy cream
- 3 tablespoons kirsch, rum, brandy or other spirit
- ½ teaspoon fleur de sel, for sprinkling
- Nutritional Information
Nutritional analysis per serving (18 servings)
252 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 1 gram dietary fiber; 16 grams sugars; 2 grams protein; 31 milligrams cholesterol; 136 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
18 bars
Preparation
- In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
- Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
- Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread’s surface and let cool thoroughly.
- Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.
1 hour, plus chilling time
Dining and Cooking