Homemade Deconstructed Chocolate Bar

Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, cream together softened butter, 1/4 cup granulated sugar, and vanilla extract until light and fluffy. In a separate bowl, whisk together flour, cocoa powder, and 1/4 tsp salt. Gradually add the dry ingredients to the wet, mixing until a dough forms. Press the dough evenly onto the prepared baking sheet. Bake for 15-18 minutes, or until set. Let cool completely, then break into small, irregular crumbs. Set aside.

2. 2

   Place 6 oz of finely chopped dark chocolate in a heatproof bowl. In a small saucepan, combine 1/2 cup heavy cream, egg yolks, 1/4 cup granulated sugar, and a pinch of salt. Whisk continuously over medium-low heat until the mixture thickens slightly and coats the back of a spoon (about 170°F/77°C); do not boil. Pour the hot cream mixture over the chopped chocolate. Let sit for 1 minute, then whisk gently until smooth and glossy. Set aside to cool slightly to lukewarm.

3. 3

   In a separate, very cold bowl, whip the remaining 1 cup of very cold heavy cream until soft peaks form. Gently fold about one-third of the whipped cream into the cooled chocolate mixture to lighten it, then carefully fold in the remaining whipped cream until no streaks remain. Spoon the mousse into serving dishes or ramekins. Chill in the refrigerator for at least 2 hours, or until set.

4. 4

   Place 4 oz of finely chopped dark chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chopped chocolate. Let stand for 2-3 minutes. Add the optional tablespoon of butter. Whisk gently until the ganache is smooth and shiny. Let cool slightly to a pourable consistency.

5. 5

   Once the chocolate mousse is set, arrange a generous portion of the cocoa shortbread crumble on serving plates. Carefully scoop or pipe a quenelle or dollop of the chocolate mousse onto the shortbread crumble. Drizzle the chocolate ganache artfully over and around the mousse and crumble. Finish with a sprinkle of flaky sea salt and optional cocoa nibs. Serve immediately.