Chocolate Coconut Squares |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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Ingredients:
13 small (2-inch) wheatmeal biscuits such as carr's or ten 5- by 2 1/2-inch graham crackers |
3/4 stick (6 tablespoons) unsalted butter |
2 cups sweetened flaked coconut (about 5 ounces) |
1/4 teaspoon salt |
12 ounces fine-quality bittersweet chocolate (not unsweetened) |
2 large egg yolks |
1 cup heavy cream |
confectioners' sugar for dusting |
Directions:
1. Preheat oven to 350°F.
2. In a food processor pulse biscuits or crackers until finely ground. Melt butter and in a large bowl stir together with crumbs, coconut, and salt until combined. Firmly press crumb mixture evenly onto bottom of a 9-inch square baking pan and bake in middle of oven until golden, about 15 minutes. Cool crust completely in pan on a rack.
3. Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate 15 minutes.
4. In a small bowl lightly beat yolks. In a saucepan heat cream over moderate heat until it just boils and whisk 1/2 cup into yolks, whisking constantly. Add mixture to remaining cream and cook over moderate heat, whisking, until an instant-read thermometer registers 160°F. Whisk custard into chocolate until just smooth and pour evenly over crust, smoothing top with a small metal offset spatula or rubber spatula. Chill confection, covered, at least 4 hours, or until firm. With a sharp thin knife cut confection into 36 squares. (Squares keep, layered between sheets of wax paper in an airtight container and chilled, 1 week.)
5. Using star shapes cut out of parchment paper as a stencil, dust squares with confectioners' sugar.
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