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Prep Time:
40 mins
Cook Time:
20 mins
Chill Time:
4 hrs
Total Time:
5 hrs
Servings:
16
Yield:
16 2×2-inch bars
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Ingredients
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Crust
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1/3 cup butter, melted
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1/4 cup white sugar
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1 1/4 cups finely crushed chocolate or regular graham crackers (about 9 sheets)
Filling
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7 ounces bittersweet chocolate
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4 large eggs, at room temperature
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3/4 cup white sugar
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1/4 cup packed brown sugar
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3 tablespoons water, at room temperature
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1/4 teaspoon salt
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1 tablespoon vanilla extract
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1/2 cup unsalted butter, at room temperature, cut into 8 pieces
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1/2 cup heavy cream
Topping
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3 ounces cream cheese, softened
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3 tablespoons white sugar
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1 teaspoon vanilla extract
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1 pinch salt
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1 1/2 cups heavy cream
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chocolate curls or chocolate sprinkles
Directions
Gather all ingredients.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×9-inch baking pan.
For crust, combine melted butter and 1/4 cup white sugar in a bowl. Add crushed crackers; toss to mix well. Press mixture into the bottom of the prepared pan.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Bake in the preheated oven until crust is set, about 8 minutes. Cool completely on a wire rack.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Prepare filling. Place chocolate in a bowl set over a large saucepan of simmering water (bowl should not touch water). Cook, stirring frequently, until chocolate is melted. Set aside to cool.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Meanwhile, whisk together eggs, 3/4 cup white sugar, brown sugar, water, and salt in another bowl that fits over the saucepan. Place the bowl over simmering water, being careful not to let water touch the bottom of the bowl. Cook, stirring constantly with a spatula, until sugar is dissolved and egg mixture reaches 165 degrees F (74 degrees C), 5 to 7 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Remove bowl from heat. Beat egg mixture with an electric mixer on high speed until light and fluffy and bowl has cooled down to room temperature, about 8 minutes. Add melted chocolate and 1 tablespoon vanilla; beat on low until combined. Increase speed to medium and slowly beat in butter, a few pieces at a time, until fully incorporated. Transfer mixture to a large bowl.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Beat 1/2 cup whipping cream in a small bowl with an electric mixer on medium-high until stiff peaks form. Gently fold whipped cream into chocolate mixture until fully combined. Spread chocolate mixture evenly over the cooled crust and chill in the refrigerator until the chocolate mixture is nearly set, 20 to 30 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Meanwhile, for topping, beat cream cheese in a bowl with an electric mixer on medium speed until smooth. Add 3 tablespoons white sugar, 1 teaspoon vanilla, and a pinch of salt. Beat on medium-low until smooth, scraping down the sides as needed. Slowly beat in 1 1/2 cups whipping cream on low speed until combined. Increase speed to medium and beat until stiff peaks form, about 2 minutes.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Spoon topping in mounds over chocolate filling and spread to an even layer. Return pan to the refrigerator and chill at least 4 hours to overnight before serving.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
Serve topped with chocolate curls or sprinkles.
Jason Donnelly / Food Styling: Holly Dreesman / Prop Styling: Natalie Ghazali
I Made It
Nutrition Facts (per serving)
405
Calories
31g
Fat
28g
Carbs
5g
Protein
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Nutrition Facts
Servings Per Recipe
16
Calories
405
% Daily Value *
Total Fat
31g
40%
Saturated Fat
19g
94%
Cholesterol
111mg
37%
Sodium
144mg
6%
Total Carbohydrate
28g
10%
Dietary Fiber
2g
8%
Total Sugars
21g
Protein
5g
10%
Vitamin C
0mg
0%
Calcium
57mg
4%
Iron
3mg
15%
Potassium
180mg
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
