Look, I know I’m a few days late on the Valentine’s Day blog posts.
Every other blogger seems to get it together a week ahead of time so that their blog readers have all sorts of recipes and ideas for the upcoming holiday.
The fact is that Nate and I can only eat so much dessert and I only have so much time…and I want the Valentine’s Day dessert I make for him to be eaten on Valentines day, and not a week ahead of time. If I posted this a week ago then I’d have to bake up something new for Valentine’s day.
But you know what’s great? These can be made any day of the year.
There doesn’t have to be a special holiday to share some chocolate goodness, or to tell someone you love them.
Nate showed me he loved me by walking all the way across the city to Trader Joes to pick me up some sea salt for the top of these bars :)
These are EXTREMELY rich…only for true chocolate lovers. I thought the hot chocolate from the other day was rich, but these were even too much for me. Luckily, Nate was a fan.
From my ♥ to your stomach :)
Dark Chocolate-Cherry Ganache Bars
From The NYTimes
Makes 18 bars
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)
1/2 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)
2/3 cup heavy cream
3 tablespoons kirsch, rum, brandy or other spirit
1/2 teaspoon fleur de sel, for sprinkling.
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.
*Note: I chilled these overnight and I think it was too long. Only chill for an hour or if chilling overnight, let it come to almost room temp before serving. I found the shortbread part to be too dry and crumbly when straight from the fridge.