Want to know how to make these? Want to know how they taste?
These are Chocolate-Strawberry Ganache Bars. The recipe came from The New York Times. Click here for the full recipe and a little video (CLICK), or keep reading for the recipe. (The original recipe is a dark chocolate-cherry, but I used what I had and that was strawberry jam.
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)
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
52 grams cherry (or strawberry) jam (about 2 tablespoons)
340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
2/3 cup heavy cream
1/2 teaspoon fleur de sel, for sprinkling.
1. 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.
2. Heat the over to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35-40 minutes.
3. Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread's surface and let cool thoroughly.
4. Place chocolate in a heatproof bowl.
In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve. (If you want to add some color you can sprinkle or add a layer of edible glitter/sparkles)
These are really good. I love sweet and savory things. The sprinkled fleur de sel on the top adds that savory taste and the ganache just melts in your mouth. Certainly worth a try.