Chocolate Shortbread Ganache Bars

For Valentine's Day, I wanted to give you something fantastically chocolatey.

When I saw this recipe from Melissa Clark with her description of a layer of luscious chocolate ganache on top, I knew I had to give it a try. The cookies have shortbread as a base and are topped with ganache, that most luscious and easy-to-make of chocolate treats. Clark writes a weekly column in the New York Times Dining section and her recipes usually look delicious but comforting, the type of cooking that really speaks to me. She also has a new cookbook out, Cook This, Now, which I don't have yet, but it is a book that I need to add to the collection.

I changed things up a bit, of course. My valentine is not a fan of fruit with his chocolate, and Clark had added a layer of cherry jam on top of the short bread. That had to go. I considered and ruled out two other options quickly because Gabe doesn't like mint or nuts with his chocolate either. I thought about adding a bit of coffee, which I think would have worked well, but in the end, I decided to add a bit of bergamot flavor instead. 

Bergamot is the dominant flavor of Earl Grey tea, one of Gabe's favorites. The tea is derived from bergamot oranges, which are actually part of the citrus family. Technically, then, I was violating Gabe's no-fruit-with-chocolate preference, but I thought he might be willing to make an exception for his beloved Earl Grey.

To infuse the ganache with bergamot flavor, I steeped the cream in tea. I used two teabags and the result had just a hint of bergamot. The bargamot flavor was very subtle. Gabe described it as a mild citrus flavor. Next time I make these I will increase the number of tea bags for a more intense flavor. Or maybe I will just eliminate the tea altogether and just go for pure chocolate goodness.

I highly recommend the sea salt, however, because it adds a perfect bit of assertiveness on the tongue to contrast beautifully with the lusciousess of the chocolate.

We couldn't stop at one, and I don't think you will either.

Happy Valentine's Day!

February, 2009: Wee Handmade Valentine Cards
February, 2010: Peanut Butter Chocolate Chunk Cookies
February, 2011: Orange Chiffon Cake

Chocolate Shortbread Ganache Bars

I made these in a larger pan than Clark used because the I wanted a thinner, crisper shortbread to contrast with the ganache. Also, Clark calls for lining the pan with parchment, but I found that the bars came easily out of an unlined, ungreased glass pan.

Adapted from The New York Times
Makes about 20 bars
30 minutes preparation time
20 minutes cooking time, plus 2 to 3 hours for chilling

For the shortbread:
1 1/2 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter, cut into tablespoon-sized pieces
1 teaspoon vanilla extract

For the ganache:
1 cup heavy cream
3 Earl Grey teabags
12 ounces bittersweet chocolate (62% cocoa or more), finely chopped
1/2 teaspoon coarse sea salt such as fleur de sel, for topping

Preheat the oven to 350 degrees. In a food processor, pulse together the flour, cocoa, confectioners' sugar, and 1/2 teaspoon fine sea salt. Add the butter and vanilla and pulse again until the butter bits range in size from grains of sand to small pebbles. (Clark's recipe says to pulse until the mixture comes together in one mass. This didn't happen for me, but no matter, the shortbread still was excellent.)

Turn the dough out into a glass 9-by-13-inch pan and pat the mixture in firmly with the flat of a metal spatula or with your hands.

Bake until the shortbread is firm to the touch, about 25 minutes.

While the shortbread is baking, heat the cream in a small pan just until small bubbles appear along the inside perimeter of the pot. Add the teabags and set the cream aside to let it steep. After the tea has steeped for 5 to 10 minutes, remove the teabags one at a time, mashing each on the side of the pan with a wooden spoon to remove all of the concentrated tea flavor.

When the shortbread has finished cooking, remove it from the oven and set it aside to cool.

Meanwhile, put the chopped chocolate in a heatproof bowl. Heat the cream again, just until bubbles form at the perimeter of the pan. Pour the hot cream over the chocolate and let it sit for a minute or two. Whisk together the cream and melted chocolate until the mixture is smooth.

Pour the ganache over the cooled shortbread and smooth it with a spatula. Sprinkle the coarse sea salt on top of the ganache. Cover the pan tightly with plastic wrap and put it in the refrigerator to cool completely, 2 or 3 hours.

When you are ready to serve, cut the bars with a sharp knife. The first one may crumble a bit on the way out, but the others will come out easily.

Print Recipe

Comments

[Leticia- Tech Savvy Mama]

These sound divine! I love the addition of bergamot through Earl Grey and can't wait to make these! Happy Valentine's Day to you and your beloveds!

[Andrea]

Oh this sounds and looks good. It reminds me of my favorite treat in Scotland, shortbread with caramel and chocolate. I have to say I've never gotten motivated enough to make that, but I'll try your recipe!

[carey]

Good reason not to go vegan!

[Margy]

Oooh, Andrea, that sounds like an excellent recipe idea!

[Tummy Belt]

These chocolate gnash bars seem like they were appropriate for Valentine's Day. Thank you for sharing your recipe.

[Gayle]

Brilliant! I use the same Earl Grey tea move when making truffles. I've also had good results steeping culinary lavender in the cream, too.

[Maggie Siervo]

Happy Birthday to Oscar and Olivia. Enjoy your birthday month...!!!

[Robert]

Chef John Love your post. Was wandering if you could post some more drink rciepes (non alcohol). Tired of buying juice from store all the time. Maybe a homemade fruit punch or other drink. Thanks