Equipment
* optional
Ingredients
for the crust
- 135 g all-purpose flour
- 150 g granulated sugar
- 32 g unsweetened cocoa powder
- 6 g kosher salt
- 128 g unsalted butter, chilled and cut into 1.5cm cubes
for the dark chocolate ganache
- 480 ml heavy cream
- 45 g fresh mint, large stems removed
- 6 ml vanilla extract
- 4½ g kosher salt
- 383 g semi-sweet chocolate chips
- 28 g unsalted butter, softened
for the white chocolate layer
- 230 g white chocolate, broken into small pieces
- 45 ml green crème de menthe
Nutrition (per serving)
Method
Preheat your oven to 160°C (325°F) with the rack in the center position.
Line the baking dish with two sheets of aluminum foil, leaving an overhang on the sides.
Whisk the flour, sugar, cocoa powder, and salt in a large bowl until combined.
Rub the chilled butter cubes into the dry ingredients using your fingers until the mixture looks like coarse crumbs.
Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish.
Bake the crust for 25 minutes or until the surface appears dry and set.
Cool the crust on a wire rack for 10 minutes, then move to the refrigerator to chill.
Combine heavy cream, mint leaves, vanilla, and salt in a saucepan and bring to a rolling boil over high heat.
Remove the saucepan from the heat, cover, and let the mint steep for 10 minutes.
Place chocolate chips in a heatproof bowl and pour the hot cream through a fine-mesh strainer onto the chips.
Let the chocolate and cream sit for 3 minutes, then whisk until the ganache is smooth.
Stir the softened butter into the ganache until fully incorporated.
Pour half of the ganache over the chilled crust and spread it evenly with an offset spatula.
Refrigerate the pan for 45 minutes until the ganache layer is firm.
Melt the white chocolate in a heatproof bowl using a double boiler or microwave.
Stir the crème de menthe into the melted white chocolate and let it cool for 10 minutes at room temperature.
Pour the white chocolate mixture over the firm dark chocolate layer and smooth to the edges.
Pour the remaining dark chocolate ganache over the white layer and smooth the top.
Refrigerate the dish overnight to allow all layers to set completely.
Lift the foil to remove the bars from the pan and cut into 36 rectangles using a sharp knife.
Chef's Notes
- Using high-quality chocolate chips with at least 60% cocoa solids will provide the best flavor balance against the sweet mint layer.
Storage
Refrigerator: 7 days — Store in an airtight container.
Freezer: 3 months — Wrap tightly in plastic and foil.
Reheating: Serve chilled directly from the refrigerator.
