Chocolate-mint bars: recette 5

I love making chocolate bars: for me, it’s shortbread base with ganache, frozen and cut into bar shapes, and coated in more chocolate. I’ve done variations of them in the past, but this one is inspired by my childhood favorite Girl Scout cookie, the Thin Mint.

The base is a chocolate shortbread cookie, while the topping is a mint-chocolate ganache. I love making these bars because it’s really simple, straightforward, and they’re just a lot of fun to make and eat!

For ganache:
3/4 cups semisweet chocolate
3 cups dark chocolate
3 tablespoons unsalted butter
1 teaspoon peppermint or spearmint extract
1/3 cup boiling water
1 1/2 teaspoons gelatin powder + 1 1/2 tablespoons cold water
1/2 teaspoon vanilla extract

Melt chocolate and butter. Stir bloomed gelatin into boiling water and pour into the chocolate mixture along with the heavy cream and vanilla. Mix until smooth and creamy.

For shortbread base
1 cup flour
1/3 cup dark cocoa powder
5 tablespoons cold butter
1/4 teaspoon baking soda
1 tablespoon heavy cream
1/2 teaspoon vanilla extract
2-4 tablespoons cold water

Preheat oven to 375 degrees F. Combine ingredients in a food processor and then transfer to a nonstick surface. Chill until firm, and then roll out to a rectangle with 1/8th an inch thickness. Prick dough with a fork and bake for 20-25 minutes. Refrigerate to harden.

Assembly: Make sure that the shortbread is chilled. Pour the semi-cooled (you want it to be thick so it won’t spread over the edge of the shortbread) ganache over the shortbread. Freeze solid and then cut into bars.


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