Watch the Full Step-by-Step
Servings: 12
- 9-inch (23x23-cm) square baking pan
- Heatproof bowl
- Mixing bowls
- Hand mixer
- Chef's knife
INGREDIENTS
Base and top:
- 24 petit beurre-style biscuits or graham crackers
- 1 cup brewed coffee, cooled
Coffee layer:
- 7 ounces/200 grams milk chocolate, finely chopped
- 3.5 ounces/100 grams unsalted butter, cubed
- 1 teaspoon instant espresso powder
- 2 tablespoons granulated sugar
- 1 cup/240 grams heavy cream, heated
- 10.5 ounces/300 grams petit beurre biscuits or graham crackers, coarsely crushed
- 2 tablespoons unsweetened cocoa powder
Vanilla cream layer:
- 2 cups/480 grams cold heavy cream
- 2.8 ounces/80 grams instant vanilla pudding mix
- 4 tablespoons confectionersâ sugar
- 1 teaspoon vanilla extract
- ½ teaspoon instant espresso powder, optional
INSTRUCTIONS
- Line a 9-inch (23x23-cm) square pan with parchment paper, leaving enough overhang to lift the bars out later.
- Briefly dip half the biscuits in the coffee and arrange in an even layer in the bottom of the pan.
- Place the chocolate, butter, espresso powder, and sugar in a large bowl. Pour the hot cream over the mixture and let sit for 1 minute, then stir until smooth and glossy. Fold in the crushed biscuits and cocoa powder until evenly combined.
- Spread the chocolate mixture over the biscuit layer in an even layer.
- Using a hand mixer or stand mixer, whip the heavy cream, pudding mix, confectionersâ sugar, vanilla, and espresso powder, if using, until thick, smooth, and spreadable.
- Spread the cream evenly over the chocolate layer. Dip the remaining biscuits in coffee and arrange over the top.
- Freeze until firm enough to slice cleanly, about 2 hours. For a softer, cake-like texture, transfer to the refrigerator 20 minutes before serving. Keep frozen for a firmer, ice cream-style texture.