Dark Chocolate-Orange Ganache Bars pair chocolate shortbread and thick ganache with a thin, tangy-sweet layer of orange.
These Dark Chocolate-Orange Ganache Bars, adapted slightly from Melissa Clark’s Dark Chocolate-Cherry Ganache Bars in The New York Times, are treat-worthy for Valentine's Day or any day.
1 ½ cups all-purpose flour
¾ cup confectioners’ sugar
¼ cup unsweetened cocoa powder
½ teaspoon fine sea salt
12 tablespoons cold, unsalted butter
1 teaspoon vanilla extract
2 tablespoons orange marmalade (or cherry jam, as Melissa writes)
12 ounces bittersweet chocolate, at least 62 percent, chopped
2/3 cup heavy cream
In a food processor, pulse together the flour, sugar, cocoa powder and salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.
Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.
Cool in the pan for 20 minutes on a wire rack. Brush marmalade (or jam) over shortbread’s surface and let cool thoroughly.
Place chocolate in a heatproof bowl. In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Spread over shortbread. Cool to room temperature; cover and chill until firm. Slice and serve.