For the crust:
whole graham crackers (about 4 1/2 ounces)
4 tablespoons/55 grams unsalted butter (1/2 stick), melted
1 tablespoon granulated sugar
1/8 teaspoon kosher salt
For the filling:
1/2 pound/227-gram semisweet chocolate baking bar
1.5 cups cold heavy cream, plus more for serving
1 teaspoon instant espresso powder (can be substituted with cocoa powder)
1/4 teaspoon kosher salt
1/2 tablespoon pure vanilla extract
Whipped cream and berries raspberries for topping
Make the crust: Line an 8 * 8-inch baking pan* with parchment paper, leaving a 2-inch overhang on 2 sides.
In a resealable plastic bag, crush the graham crackers using a rolling pin (or simply use a food processor) until you have fine crumbs (but stop before you have dust). You should have about 1 1/8 cups. Transfer the crumbs to a medium bowl. Add the butter, sugar, and salt and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
Make the filling: Set the chocolate in a medium bowl. In a small saucepan, heat 1/2 cup cream, espresso powder, and salt until hot but not boiling. Add chocolate and let it stand for 2 minutes. Add the vanilla and whisk until smooth. Set aside to cool completely.
In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, whip the remaining 1 cup heavy cream until you have stiff peaks. Add the chocolate mixture and gently fold to combine. Pour the mixture over the prepared crust, and spread it out into an even layer. Cover with plastic wrap and chill until firm, at least 2 hours.
To serve, cut the two edges without parchment free with a sharp knife then use the parchment overhang to transfer the bar to a cutting board. Cut into squares and serve with a dollop of whipped cream* and berries.
* If using a 9 * 13 pan, please double all the ingredients.
* If you make cream yourself, please use 1 cup heavy cream, 1 tbsp sugar, and 1 tsp vanilla extra. Turn the electric mixer to medium speed and mix for 3 minutes. You could also add one teaspoon cocoa powder to make cocoa cream
Cooking time: 30 minutes (plus chilling)
Recipe by: the New York Times Cooking
Adapt by: Brin Xu