For the chocolate, I use chocolate bars that I like to eat straight up. The good stuff. Melt that with cream, and then spread it on butter and sugar. That's what this dessert is. Next time I make this, I plan to replace the cup of powdered sugar with 1/2 cup regular sugar. That's easier, and I kind of think the texture will be even better. I also plan to go with a more standard ganache ratio of 12 oz chocolate to 1 cup cream. My friend Helena said that the recipe is perfect as-is, but I have to try it or else I'll always wonder...
Ingredients
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1/2 tsp kosher salt
- 1 cup butter, cut into pats
- 16 oz bittersweet chocolate (not unsweetened)
- 1 cup heavy whipping cream
- 3 tbsp rum (optional)
- sea salt
Directions
Preheat oven to 300ยบ.
Pulse the flour, sugar, and salt in a food processor to mix. Add in the butter and process just until it starts to come together.
Remove the dough and firmly press it into the bottom of a 9 x 13" baking dish or half a jelly roll pan. Bake for 30 minutes. Let cool.
Break the chocolate into pieces and combine with the cream in a microwave-save dish. Microwave for 30 seconds, and then stir to melt the chocolate. Repeat until the chocolate is fully melted and incorporated into the milk (about 1 1/2 minutes). Stir in the rum.
Spread the ganache over the shortbread. Refrigerate for 30 minutes. Sprinkle with sea salt and refrigerate for another 2 hours before cutting into squares and devouring.
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